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If you’re on the hunt for a stuffing that’s fresh, flavorful, and utterly charming, you’ve got to try this Bundt Pan Stuffing Recipe. It transforms everyday ingredients into a spectacular centerpiece that’s both crispy on the outside and tender on the inside, delivering a perfect balance of herb-infused richness and buttery goodness. Whether it’s Thanksgiving, Christmas, or simply a cozy family dinner, this recipe elevates stuffing to a whole new level using a bundt pan for that stunning presentation and irresistible texture.
Ingredients You’ll Need
This Bundt Pan Stuffing Recipe relies on simple, wholesome ingredients that each play a key role in building layers of flavor and texture. From the fragrant herbs to the buttery base, every component is essential to making this dish sing.
- 1 medium onion, coarsely chopped: Adds sweetness and depth, providing a savory foundation.
- 3 stalks celery, coarsely chopped: Brings a subtle crunch and bright freshness to the mix.
- ¾ cup butter: Delivers richness and helps soften the bread, making every bite luscious.
- ½ tsp salt: Enhances the natural flavors without overpowering.
- ½ tsp pepper: Lends a gentle warmth and slight kick for balance.
- 2 tsp dried rosemary: Infuses the stuffing with piney, aromatic notes that feel timeless.
- ½ tsp sage: A classic stuffing staple, offering earthy and slightly peppery nuances.
- ½ tsp basil: Adds a subtle herbal sweetness that lifts the overall profile.
- 1 tsp parsley: Freshness that brightens and lightens the dense flavor palette.
- 1 tsp poultry seasoning: A warm blend of spices that ties everything together beautifully.
- 1 large egg, lightly beaten: Acts as a binder, keeping the stuffing moist yet firm once baked.
- 2 (16-oz) cans refrigerated biscuits: The star of the dish, cut into pieces to soak up the buttery, savory goodness.
How to Make Bundt Pan Stuffing Recipe
Step 1: Prepare Your Pan and Vegetables
Start by preheating your oven to 375ºF. Lightly spray your bundt pan or tube pan with cooking spray to ensure the stuffing releases easily once baked. Meanwhile, give your onion and celery a rough chop, and pulse them a few times in a food processor until you’ve reached your desired texture—somewhere between chunky and finely minced works perfectly to blend into the stuffing without losing that fresh vegetable bite.
Step 2: Sauté the Vegetables with Butter and Herbs
Melt ¾ cup of butter in a skillet over medium-high heat to create a rich, flavorful base. Toss in the chopped onion and celery, cooking them for about 5 minutes until they soften and begin to release their natural sweetness. Now add your fragrant seasonings: salt, pepper, rosemary, sage, basil, parsley, and poultry seasoning. Stir everything together and cook for another minute, waking up those herbs to release their essential oils. Once fragrant, remove from heat and let the mixture cool for about 10 minutes to ensure it won’t scramble the egg in the next step.
Step 3: Combine the Ingredients
Cut your refrigerated biscuits into quarters — these little pieces will soak up the savory butter and herb mixture perfectly. In a large bowl, combine the cooled vegetable and butter mixture with the biscuit pieces and lightly beaten egg. Stir gently but thoroughly to ensure every bite will be coated and flavorful, binding the ingredients with that lovely eggy moisture.
Step 4: Bake to Perfection
Pour the stuffing mixture into your prepared bundt pan, pressing down just slightly to help it hold shape but not compress it too much — you want that airy texture with a golden crust. Bake in the preheated oven for 45 minutes or until the top is beautifully golden brown and crispy on the edges. The bundt pan creates a lovely ring of stuffing with all those crunchy bits you crave.
How to Serve Bundt Pan Stuffing Recipe
Garnishes
Top your stuffing ring with a sprinkle of fresh parsley or a few whole sage leaves to add a pop of color and fresh herbal aroma. A drizzle of melted butter over the top just before serving brings a rich sheen and extra indulgence that’s impossible to resist.
Side Dishes
This Bundt Pan Stuffing Recipe pairs effortlessly with roasted turkey or chicken but also shines alongside a simple green bean almondine, cranberry sauce for a tangy contrast, or creamy mashed potatoes that soak up every last bit of stuffing flavor. It’s a versatile star, so don’t be afraid to get creative with your sides.
Creative Ways to Present
After baking, gently invert the bundt pan onto a serving platter so the stuffing reveals a gorgeous golden ring shape with its crispy edges. You can hollow out the center slightly and fill it with stuff like sautéed mushrooms, nuts, or even a small gravy bowl for interactive dipping at the table. Presentation like this makes the humble stuffing an eye-catching and memorable part of your meal.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, transfer leftover stuffing to an airtight container and refrigerate. It will keep its delightful flavors for up to 3 days, making it a perfect make-ahead companion for busy holiday weeks.
Freezing
You can freeze the Bundt Pan Stuffing Recipe either before or after baking. Store in a tightly sealed container or wrap well with plastic wrap and foil to prevent freezer burn. It will hold up well for up to 2 months, saving you time when you want a comforting meal later on.
Reheating
To reheat leftovers, place the stuffing in a baking dish and cover with foil to preserve moisture. Warm in a 350ºF oven for 20–30 minutes or until heated through. For that fresh-from-the-oven crispness, remove the foil during the last 5–10 minutes of baking.
FAQs
Can I use homemade bread instead of refrigerated biscuits in the Bundt Pan Stuffing Recipe?
Absolutely! While canned biscuits give a nice texture and convenience, using homemade bread cubes—especially slightly stale—can add a wonderful, hearty bite. Just make sure the bread is cut into similar-sized pieces for even soaking and baking.
Is it possible to make this stuffing vegetarian?
Yes. Simply omit the poultry seasoning or replace it with a vegetarian-friendly herb blend, and use vegetable broth or butter. This Bundt Pan Stuffing Recipe is wonderfully adaptable to different diets with just a few tweaks.
Can I prepare the stuffing mixture the day before?
You sure can! Mix everything together and store it in the refrigerator overnight. When ready to bake, just give it a gentle stir, fill your bundt pan, and bake as instructed. This step actually allows the flavors to deepen overnight.
How do I prevent the stuffing from sticking to the bundt pan?
Generously spraying the pan with cooking spray is key, and you can also brush the pan with a bit of melted butter before adding the stuffing. This will help the stuffing release easily and maintain its beautiful shape.
What herbs work best in this Bundt Pan Stuffing Recipe?
The combination of rosemary, sage, basil, parsley, and poultry seasoning is classic and balanced, but feel free to experiment with thyme, marjoram, or even tarragon depending on your preferences. Fresh herbs can be substituted for dried at a ratio of about 3:1 for even brighter flavors.
Final Thoughts
This Bundt Pan Stuffing Recipe is honestly one of my all-time favorites for bringing warmth, flavor, and a touch of elegance to the table. It’s so easy to prepare and always a crowd-pleaser, with that perfect crispy edge and fluffy interior that keep everyone asking for seconds. Give it a try next time you want to wow your guests or simply enjoy a comforting, herbaceous side dish that feels as special as the occasion itself.
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Bundt Pan Stuffing Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
This Bundt Pan Stuffing is a flavorful and easy-to-make side dish perfect for holiday meals or comforting family dinners. Made with savory herbs, sautéed onions and celery, and tender biscuit pieces baked to golden perfection in a Bundt pan, this stuffing delivers a moist and fluffy texture with a delightful herbal aroma.
Ingredients
Vegetables
- 1 medium onion, coarsely chopped
- 3 stalks celery, coarsely chopped
Dairy & Eggs
- ¾ cup butter
- 1 large egg, lightly beaten
Seasonings & Herbs
- ½ tsp salt
- ½ tsp pepper
- 2 tsp dried rosemary
- ½ tsp sage
- ½ tsp basil
- 1 tsp parsley
- 1 tsp poultry seasoning
Baked Goods
- 2 (16-oz) cans refrigerated biscuits
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375ºF. Lightly spray a tube pan or Bundt cake pan with cooking spray to prevent sticking.
- Process Vegetables: Place the coarsely chopped celery and onion in the bowl of a food processor. Pulse a few times until they reach your preferred size—somewhere between finely chopped and slightly chunky works well for texture.
- Sauté Vegetables: Melt the butter in a medium skillet over medium-high heat. Add the chopped celery and onion and sauté for about 5 minutes until they soften and become fragrant.
- Add Seasonings: Stir in salt, pepper, rosemary, sage, basil, parsley, and poultry seasoning into the skillet. Cook the mixture for 1 more minute to allow the herbs to release their aromas. Remove from heat and let it cool for 10 minutes.
- Prepare Biscuits: Cut each canned refrigerated biscuit into quarters to create bite-sized pieces that easily mix with the vegetable-herb mixture.
- Combine Mixture: In a large bowl, toss together the cooled sautéed vegetable mixture, biscuit pieces, and the lightly beaten egg. Stir well to evenly coat the biscuits with the flavorful mixture.
- Fill Pan: Spoon the stuffing mixture into the prepared Bundt or tube pan, spreading evenly to fill all the crevices.
- Bake Stuffing: Place the pan in the preheated oven and bake for 45 minutes, or until the top is golden brown and the stuffing is cooked through.
Notes
- For extra moisture, you can add about ½ cup of chicken broth before baking, if desired.
- Use non-stick spray generously to ensure easy removal from the pan.
- You can customize the herbs based on availability or preference, but poultry seasoning is key for traditional flavor.
- Let the stuffing cool slightly before attempting to remove it from the Bundt pan to prevent breaking.
- This recipe can be made ahead and baked on the day of serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
