Stuffing in a Bundt Pan

Print Friendly and PDF

Stuffing in a Bundt Pan


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.

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends