In general, stuffing or dressing is kind of boring look. You basically mix together bread and some veggies along with chicken stock and seasoning and bake it in a regular 9x13 baking dish. Nothing fancy there. But stuffing in a bundt pan? Now that could be fancy.
- 1 loaf of french bread
- 4 slices bacon, cooked and crumbled
- 2 tbsp. butter
- 1 large white onion, minced
- 3 celery stalks, minced
- 10 fresh sage leaves, chopped
- ⅔ cup fresh parsley, chopped
- 4 eggs, beaten
- 3 cups chicken broth
- salt and pepper to taste
- optional: fresh rosemary, parsley and pomegranate seeds for garnish
1. Preheat the oven to 400 degrees. Tear apart the french bread or cut into cubes and place on a large baking sheet. Bake for 10 minutes or until just lightly toasted.
2. Meanwhile, melt butter in a large skillet over medium heat. Add the onion and celery and cook until softened. Then add in the sage and parsley. Season to taste with salt and pepper.
3. Transfer toasted bread to a large bowl. Add celery and onion mixture and stir to combine. Add eggs and chicken stock, mixing until bread is moistened. Add more stock if the bread appears too dry.
4. Spray a bundt pan with non-stick cooking spray. Transfer the stuffing mixture into the bundt pan and bake for 30-35 minutes. Allow to cool in the pan for 20 minutes before running a spatula around the edges and inverting the pan over a serving dish. Decorate if desired.
Note: To make in advance, allow the cooked stuffing to cool completely before wrapping tightly with plastic wrap, then foil. Place on a baking sheet and freeze for up to 1 week. To thaw: allow to thaw in the fridge. Warm in a 350 degree oven for 20 minutes with plastic/foil removed.