This Bundt Pan Herbed Corn Bread Dressing recipe is a stylish and unexpected way to make Southern cornbread dressing. Serve it on a decorative cake stand with warm turkey gravy on the side for an unforgettable holiday side dish.
Bundt Pan Herbed Corn Bread Dressing Recipe
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. No Thanksgiving meal would be complete without corn bread dressing on the table and this technique for making it in a Bundt pan is next level. It’s moist and tender and guaranteed to be the talk of the table.
- How to make the BEST Bundt Pan Herbed Corn Bread Dressing: Cubed cornbread, cubed white or bread, butter, chicken stock or broth, onion, celery, cream of celery soup, fresh sage and flat leaf parsley, large eggs, poultry seasoning, garlic salt and black pepper.
- Kitchen tools you’ll need: A classic 12 cup Bundt Pan, Large bowl, small bowl, sharp knife and cutting board, 10 inch skillet, measuring cups and spoons and a cake pedestal for serving.
- How do you make Bundt Pan Dressing? The day before, bake cornbread then cube and leave out on the counter to dry out.
- You can also leave the cubed white bread out to dry out. Dry bread makes the BEST dressing.
- Preheat the 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 the diced onion and celery cooking until both have softened, about 3-5 minutes.
- Pour the vegetables into a large bowl with the cornbread and white bread, chicken stock or broth, condensed celery soup, beaten eggs, parsley, sage, poultry seasoning, garlic salt and pepper. Stir well. Pour into prepared pan. (The soup is a surprise ingredient that adds moisture and flavor to the dressing!)
- Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Let rest in the pan 15 minutes, then invert onto a serving platter or cake pedastal. Slice and serve with gravy.
- This Corn Bread Dressing can be fully assembled several hours in advance then chilled until baking. When doing so, allow some time at room temperature to warm prior to baking. You may also need to add to the amount of oven time.
- You can test for doneness using a thermometer looking for an internal temperature of 165°F
- Store baked Bundt Pan Herbed Cornbread Dressing chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
Bundt Pan Herbed Corn Bread Dressing Recipe and Thanksgiving Buffet Planning Tips
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 along with this recipe for corn bread dressing made beautiful in a cake pan. Shortcuts for planning the best Thanksgiving celebration:
- 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.
- 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.
More Thanksgiving Recipes to Make
- Make this juicy Oven Roasted Turkey to go with this recipe for corn bread dressing.
- This make-ahead Turkey Gravy is perfect for serving on the side of this recipe for Bundt Pan Herbed Cornbread Dressing. It’s a winner every time.
- Use chopped leftover turkey to make these crispy Turkey Croquettes.
- Slow Cooker Sweet Potato Casserole is so simple to make!
- This fun Turkey Cranberry Crescent Ring features all of the holiday flavors we know and love.
- Baked Garlic Herb Mashed Potatoes can be made in advance and baked before serving.
- Cranberry Pretzel Salad can be enjoyed as a side dish or a dessert.
- Made from scratch Green Bean Casserole.
- Checkout my Parade article for more time-saving recipes featuring 21 Spectacular Make Ahead Thanksgiving Side Dishes.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Bundt Pan Herbed Corn Bread Dressing
- ½ cup butter
- 1 medium onion diced
- 1 rib celery finely chopped
- 8 cups cubed cornbread left out for several hours or overnight to dry out
- 4 cups cubed white bread left out for several hours or overnight to dry out
- 3 cups reduced-sodium chicken stock or chicken broth
- 1 10 3/4 oz can condensed cream of celery soup (Or cream of chicken soup)
- 4 large eggs beaten
- 1 Tbsp chopped Italian parsley
- 1 Tbsp chopped fresh sage
- 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 celery cook until softened, about 3-5 minutes.
- Add the cooked vegetables to a large bowl with the cornbread, white bread, chicken stock or broth, condensed cream of celery soup, beaten eggs, parsley, sage, poultry seasoning, garlic salt and pepper. Stir well. 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 a side of turkey gravy.