Easy Stuffing Bundt
Easy Stuffing Bundt is a unique and delicious twist on a classic holiday side dish. This stuffing is moist, flavorful, and easy to prepare, making it perfect for any holiday feast. Its beautiful presentation is sure to impress your guests.
Servings: 12
Calories: 176kcal
Equipment
- 2 half sheet pans
- Large Bowl
- Large Skillet
- Small Bowl
- whisk
- Vinyl Gloves
- 15-cup Bundt Pan non-stick
- non-stick cooking spray
Ingredients
- 16 oz French Bread day old
- 4 oz Bacon
- 1 small Onion minced
- 3 stalks Celery minced
- ⅔ c Flat-Leaf Parsley minced
- 20 Fresh Sage Leaves minced
- 1 teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 2 c Low-Sodium Chicken Broth
- 4 Eggs
Instructions
- Preheat the oven to 250°F. Cut day-old French bread into large, one-inch cubes. Divide the cubes evenly between two half-sheet pans. Bake the pans, one at a time, in the preheated oven for 20 minutes, stirring the cubes halfway through baking. Allow the bread cubes to cool, then place them in a large bowl and set aside until ready to use.
- Increase the oven temperature to 400°F.
- Heat a large skillet over medium heat. Add the bacon and cook until crisp. Transfer the cooked bacon to a paper towel-lined plate and allow it to cool. Do not drain the grease from the pan.
- Add the diced onions and celery to the skillet with the bacon grease. Sauté for about five minutes, stirring occasionally. Stir in the minced parsley, minced sage leaves, garlic powder, Kosher salt, and freshly ground black pepper.
- Remove the pan from the heat. Break the cooked bacon into small pieces and stir into the skillet. Then, add the mixture to the bowl with the toasted bread cubes.
- Whisk together the slightly beaten eggs and chicken broth in a small bowl. Add the combined liquid to the bowl with the bread cubes. Put on a pair of vinyl gloves and use your hands to toss everything together.1
- Spray a bundt pan2 with non-stick cooking spray. Transfer the stuffing mixture to the pan. Using your gloved hands, press the mixture tightly into the pan.
- Bake in a 400°F oven for 45 minutes. Remove the pan from the oven and allow the bundt to cool in the pan for 25 minutes. Place a large serving plate on top of the bundt pan, then invert the pan to un-mold the stuffing bundt. Serve warm.
- Yield 12 servings.
Notes
- If the mixture is too dry, add up to one cup more of chicken broth.
- Using a non-stick bundt pan will allow for easier removal of the stuffing bundt. However, you should still spray with non-stick cooking spray.
Nutrition
Calories: 176kcal | Carbohydrates: 22g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 61mg | Sodium: 430mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 409IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg
