Stuffing in a Bundt

“We must find time to stop and thank the people who make a difference in our lives.” John F Kennedy

Although I can roast a gorgeous herb turkey, for me Thanksgiving is all about the sides.  Stuffing and cranberry sauce are personal favorites.  Our family likes stuffing baked inside the bird.  When it comes out, it doesn’t look so pretty.  I saw a picture of stuffing baked inside a Bundt pan and thought I’d try it.  To make it, make your favorite stuffing as usual ( ours was a cornbread, sausage and apple stuffing) and save about 10 cups.  Whisk 4 large eggs in a cup of chicken or turkey broth and mix into your stuffing.  This will be the binder of the ingredients.  If it seems dry, add a little more broth.  Transfer to a generously buttered or oiled Bundt pan and press down with your hands to get a uniform density.  Bake at 350F, middle rack, uncovered,  for 25 minutes.  Invert on a platter and serve cut into slices.  Presentation dilemma solved!  This stuffing will command the attention at your Thanksgiving table, as it should!  This stuffing pleases both sides of the stuffing debate:  it is moist enough to please those who like the stuffing cooked inside the bird yet will appeal to those who swear by stuffing cooked outside the bird.  Great as a leftovers too.

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One section of my stuffing broke off and had to be pieced back in, showcasing the importance of really greasing up the Bundt pan before baking the stuffing.  Sorry for the blurry picture!

I made the stuffing in a Bundt a second time with a leek-pecan-sausage-apple white bread stuffing using Uncle Ben’s stuffing mix. I made it a little drier this time.  It did not stick to the pan and was so beautiful on the Thanksgiving buffet table.

Coming out of the oven.

Inverted on the serving platter.

Show time!

Happy Thanksgiving!

17 thoughts on “Stuffing in a Bundt

  1. My Mom always makes an extra pan of stuffing just for me. This would be an easy way to do it so it’s easily sliceable for sandwiches. Don’t know if you ever watched “Friends”, but Ross and I share an affinity for post-Thanksgiving turkey sandwiches with stuffing and gravy…”the moist maker!”

    • The moist maker! I love that Alycia and like you, I LOVE the Thanksgiving leftovers too. I thought this stuffing would be great sliced too…if there was any leftover to test! We are on the same track mind!

      Johanne Lamarche


    • That is about a quarter of the squashes in the Royal Botanical Gardens in Madrid where we were recently starting off a 25th weddding anniversary trip through Europe. They were spectacular!

      Johanne Lamarche


      • We are back. We started in Madrid then headed to Budapest for 2 days on our own. On the 3rd day, we embarqued on a Viking River Cruise, our first cruise ever, and did their Grand European Tour from Budapest to Amsterdam. We travelled on the Danube, the Main and finally the Rhine through Hungary, Austria, Germany and the Netherlands. The vineyards in the Wacchau Valley in Austria and along the Rhine were changing colors and it was just breathtaking. Highly recommend river cruising!

        Johanne Lamarche


      • Over 3 weeks so it was a nice relaxing pace. I especially liked staying in 1 bed the whole cruise time and unpacking just once! But then you are limited by sightseeing along the river ways. We did enjoy it eventhough we are seasoned and independent travellers who usually plan our own travel.

        Johanne Lamarche


  2. Pingback: Stuffing in a Bundt | homethoughtsfromabroad626

    • It sure was and great for leftovers. It got so many oohs and ahs as it really is pretty on the table. The second one turned out even better as you can see from the pictures. I still made the stuffing inside the bird as well and both were enjoyed. Hope you had a lovely Thanksgiving Teresa!

      Johanne Lamarche


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