Bundt Pan Herbed Corn Bread Dressing ~ If you’re looking for a fun way to serve classic Southern dressing this Thanksgiving look no further. I developed this Bundt Pan Herbed Cornbread Dressing to be featured on Parade’s Community Table and in the Thanksgiving issue of Relish magazine. I was tasked with writing a Thanksgiving buffet menu with serving tips and recipes keeping it super simple but classically delicious. I chose to feature this recipe for corn bread dressing made in a bundt pan for a fun visual twist that makes it seem new again. Serve it on a decorative cake stand drizzled with warm turkey gravy then stand back and enjoy the “oohs” and aaahs.”
Thanksgiving is one of my most favorite holidays of the year. It’s the one day we take a moment to reflect on our many blessings and share a meal together with the special people in our lives. Whether you’re a seasoned hostess or a first-time cook it’s imperative you take time to make a game plan in advance and enlist help from others. A few simple steps along with thoughtful organization and planning will ensure your Thanksgiving buffet success. I wanted to give you some tips to help pull your gathering together aling with thgis recipe for corn bread dressing made beautiful in a cake pan.
Stay sane shortcuts:
2-4 weeks in advance plan the venue, start time and menu then notify attendees. This will make it easier to consider travel arrangements and make adjustments as needed.
Pick a menu that features a variety of dishes that can be served cold, at room temperature or hot. Plan to prepare as many dishes as possible, in advance.
When guests offer to bring something…let them. It makes the event more fun when everyone pitches in and works together. Be specific to avoid duplicates of the same dish and ensure there’s a variety.
Buffet Planning Tips:
Welcome guests to the event with refreshments. Have drinks and appetizers set-up near the entrance.
Have multiples of napkins, flatware and plates with the appropriate size of each set-up at each station.
Use cake stands and footed bowls to arrange food at different heights for visual appeal. Leave room for guests to set down their plates, when needed.
Utilize crock pots and chaffing dishes to keep food warm.
Consider the traffic flow of the buffet table working from left to right on the main table. Begin with plates and bowls if needed, and flatware bundles wrapped in festive napkins . Arrange by course starting with soups, salads, side dishes, then turkey, gravy and ham. Carve meats in advance to expedite service.
Arrange desserts on a separate table to utilize the entire space and for easy movement.
Have baskets of warm bread and whipped butter along with salt and pepper shakers placed at the tables.
Set the mood by playing soft music in the background featuring a mix of holiday, popular and classic music. Mix it up and have fun with the playlist selections.
The most important thing you can do at any holiday gathering, is to enjoy the company. Be mindful of the many blessings in your life and for your loved ones that make life so special.
You may also like: 14 Thanksgiving Side Dishes You’ll Be Thankful For, Southern Cornbread Dressing, Cornbread Dressing with Sausage, Apples and Sage, Chicken and Dressing Casserole, Classic Bread Stuffing and Sausage and Mushroom Stuffing.
Bundt Pan Herbed Corn Bread Dressing
- ½ cup butter
- 1 medium onion diced
- 8 cups cubed cornbread
- 4 cups cubed white bread left out overnight to dry
- 3 cups reduced-sodium chicken broth
- 1 11-oz can condensed cream of celery soup
- 4 beaten eggs
- 1 Tbsp chopped Italian parsley
- 1 Tbsp poultry seasoning
- 2 tsp garlic salt
- ½ tsp black pepper
- Preheat oven to 350°F. Coat a 12-cup nonstick Bundt pan with cooking spray. Set aside.
- Melt butter in a medium skillet over medium-high heat. Add onion and cook until translucent and softened, about 3 minutes.
- Pour into a large bowl and add cornbread and white bread, chicken broth, condensed soup, eggs, chopped parsley and poultry seasoning, garlic salt and pepper. Stir and pour into prepared pan.
- Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Let rest in pan 15 minutes, then invert onto a serving platter. Slice and serve with gravy.