It's that time of the year when holiday potlucks and dinners are in abundance. If you're looking for that showstopper dish that will have your guests, friends or family raving, you've made it to the right place! This Stuffing in a Bundt Pan really is super easy, but looks ultra fancy.
All you need to make these are a few basic stuffing ingredients, and a standard 6-spot bundt pan. When I served these up we couldn't get over how the individual-size stuffing made the perfect topper for mashed potatoes and gravy. If you're always feeling like you can never get enough stuffing, this dish is for you!
- 1 loaf of day old french bread, cubed (or a bag of stuffing bread cubes - about 8 cups worth)
- 4 slices of bacon
- 1 large onion, finely diced
- 3 stalks of celery, finely diced
- 10 fresh sage leaves, finely chopped
- 2/3 cup fresh parsley, chopped
- Salt and pepper
- 4 eggs, beaten
- 2 cups chicken broth
- Cooking spray
If your bread is fresh, preheat the oven to 250 degrees and bake the bread cubes on 2 baking sheets for about 30 minutes. Flip cubes halfway through baking until the bread is firm.
Increase oven temperature to 400 degrees.
In a large skillet cook bacon over medium heat and remove from pan. Reserve bacon grease, add onion and celery saute for 3 minutes. Add sage, parsley, salt and pepper to the skillet and mix. Remove from heat.
Chop or break up piece of bacon and add to skillet.
In a medium bowl combine chicken broth and eggs.
In a large bowl add bread, sauteed vegetables, chicken broth and egg mixture and gently mix until combined. Add more chicken broth if it seems to dry.
Spray bundt pan with cooking spray. Fill each bundt with stuffing and press down to pack it in. Bake uncovered for 40 minutes to an hour, or until egg has fully set.
Let cool for 25 minutes in the pan. Flip onto serving platter.