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.

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!