Home » Holiday Recipes » Bundt Pan Herbed Corn Bread Dressing

Bundt Pan Herbed Corn Bread Dressing

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

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.
    Dressing made in a cake pan on a pedestal

    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.
    Bundt Pan Herbed Corn Bread Dressing

    More Thanksgiving Recipes to Make

    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

    Prep Time15 minutes
    Cook Time1 hour
    Total Time1 hour 15 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: bundt-pan-cornbread-dressing, southern-corn-bread-dressing
    Servings: 16 slices
    Calories: 450kcal
    Author: Melissa Sperka


    • 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.


    See how to make Turkey Gravy here.


    Serving: 1serving | Calories: 450kcal | Carbohydrates: 72g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1430mg | Potassium: 222mg | Fiber: 3g | Sugar: 20g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 3mg
    Tried this recipe?Mention @melissassk or tag #melissassk!


    1. I make a breakfast recipe in my bundt pan and one side always sticks. It doesn’t look to pretty but it tastes good. What’s the trick to getting it to all come out beautiful? I spray the heck out of the pan.

      1. As odd as this may sound, it could be your pan. I have several bundt pans and each one browns differently and I’ve learned which one to use for what purpose. Otherwise, liberally spraying with cooking spray which it sounds as if you already do.

    2. My family is not a fan of “cornbread”…will this work with just white/rye herb dressing mix…,like pepperidge farm?

      1. Hi Marilyn, I think it would. The important thing when making dressing/stuffing this way is, the mixture has to be stiff enough to hold together but, still be moist. I think regular bread will soak in the broth a little differently but, the Pepperidge Farm product is very dry so, I think it would do good.

    3. Hi,
      This sounds so delicious and looks gorgeous. I’m going to try it. One question: is the cornbread freshly made or is it dried out a bit too?

      1. Thank you so much, it’s super easy, too. I didn’t go to great lengths to dry it out for this recipe. You can leave it out on the counter for a few hours or overnight, if you wish to dry it out. No need to toast it in the oven that will suffice.

        1. I made this today! It came out perfectly –smelled great baking. The only thing I did differently was I added more parsley because I thought the little green specks were neat.
          I took a photo of it but I don’t know how to post it here…but anyway it was gorgeous. It’s in my freezer –I always make my stuffing ahead and freeze it. I have to wait unti T-day to tast it.

        2. I’m delighted you loved this Diane, it’s so simple to make and tasty, too. Thanks so much for taking the time to let me know!

    4. Just stumbled on your site and LOVE it. My husband is southern he has requested this dressing and I gotta say, he’s already drooling while reading it. It’s on the list to be made for Turkey Day! Thank you!! 🙂

    5. I usually add combination of ground beef/ground pork to my cornbread dressing – will that work with this recipe?

      1. Either will work in this recipe. I actually love sausage in dressing but, some in my family do not. Just keep in mind this is designed to be sliced.

    6. Melissa, can a tube pan be used for the bundt ? Do you mind giving your gravy recipe? This looks so good. Thanks

      1. Oh sure, you can bake this in a tube pan no problem. My gravy is super simple, butter and all purpose flour for the base to make a roux then whisk in turkey drippings plus additional chicken stock and season to taste. If you want it to be more creamy a splash of half and half or cream.

    7. I tried this recipe for Thanksgiving. My boyfriend and I are not big on stuffing or dressing, but we really enjoyed this .I will be using this recipe from now on. Thanks Melissa.

    8. Hi Melissa, Hope your Thanksgiving was filled with joy. Made this wonderful dressing for Thanksgiving and it was a hit! As per my question 11-13-16—I used biscuits and rubbed sage. This dressing came out moist and beautiful! We had a good laugh when my son ( 37 yrs) thought the dressing was a cake! The bundt pan was perfect. We will have this several times a year.
      Thank you for this delicious recipe.

      1. I think we’re all pressed for oven time on Thanksgiving. This will reheat, if you absolutely have to do so but, it’s best made the day you plan on serving it for the very best results.

        1. I need to prep it tonight & leave it in the bundt pan to bake tomorrow evening. Should I add cooking time if it’s going from fridge to oven?

        2. I made my bundt stuffing and it is in fridge to be baked the next morn
          About how long should i take out of fridge before baking?
          And then will i still bake at 350 for 1hr?

        3. I would take it out at least 30 minutes prior to baking. Yes, the bake time may need adjusting depending on how cool the dressing is when it goes into the oven. If you add time do it in 5-10 minute increments.

    9. I think this is the greatest idea and can’t wait to try it! One question, is there anything I can do to keep the bottom from turning dark brown? I want to flip it and it look exactly like yours! Any suggestions or maybe this is a silly question and this wont be a problem at all.

      1. The very nature of baking in a bundt pan keeps it moist and it doesn’t heavily brown on the sides. The top portion will get golden and have a bit of a crunch as it’s exposed to the oven heat directly. If you don’t want it to brown too much you can lay a piece of aluminum foil on top.

      1. That’s a big crowd! I haven’t tried it with this bundt pan dressing but, dressing in general does freeze well and I have frozen leftover traditionally cut squares of dressing. I’m guessing it would but, I can’t say from personal experience.

        1. I haven’t frozen this particular recipe but, dressing does freeze well. Just reheat in the oven gently before serving after thawing in the refrigerator overnight.

    10. Hi Melissa when you say cubed cornbread do you use the dry cornbread stuffing cubes that come in a package such as pepperidge farm or do you have to make homemade cornbread first?

      1. Hi Jill, I actually mean cornbread that is cubed. The dry cornbread stuffing mix if measured the same way, would be far too much. Make a pan of your favorite cornbread and cube it.

        1. This looks great, so a batch of cornbread and maybe French bread , is 4 cups about what size loaf ?

    11. This looks great. I have 2 questions: (1) Could you substitute biscuits for bread? (2) Could you substitute rubbed Sage for parsley? Thank you

      1. My Mom and Grandma’s used crumbled day old biscuits in dressing all the time, so yes! You could also use rubbed sage but it is very potent in flavor so add in small amounts, taste and adjust.

      1. Except I think grams refers to weight not volume.. Most everywhere uses metric now, and many places use weight to measure flour sugar etc

        1. Metric is worldwide except for the USA. Jimmy Carter tried to make us go metric and it lasted about 6 mons.

    12. I LOVE this idea! I just purchased my first Bundt pan from an estate sale and have been itching to use it. With the holidays coming, this is the perfect way to utilize it, definitely pinning for later! Thank you for an original and brilliant recipe!

      1. Wonderful and you’re a bargain hunter, too! It’s such a fun way to serve dressing and makes a stunning centerpiece. I hope your family enjoys it.

    13. Hello Melissa,
      I think your well organised suggestions for entertaining a large group in the Southern style are charming but they are also universal and I will use some of them with an Aussie twist on the food as Christmas is coming, I’ll enjoy serving the cormbread, never had it and no-one I know has either.
      How much is 8 cups of bread in grams, I can’t find a conversion on the net.
      The gravy looks so light -do you have a recipe (or as a substitute, chicken) for this?
      Never seen ?”turkey” gravy here, I usually use the packet chicken gravy but this is heavier.

      1. Hi Marie, thank you I’m delighted you’ve found some helpful tips. Chicken gravy will work perfectly for this recipe. I’m not sure I have an answer in grams for the cornbread though, sorry. Here’s a conversion site maybe it will help. Remember, measuring in weight as opposed to volume.

      2. Cups to grams is changing volume to weight and tricky. A “dense” cup (flour) vs “light” cup (cubed bread) makes it even more chancy. Here is a conversation site, but you may have to give in and weigh a cup of the ingredient and multiply. Good luck!

        1. Have you never made turkey gravy? It is so easy. After you remove the turkey from the pan put pan on burner and scrape up all the meat from bottom of pan. Pour off the grease. Add water or chicken broth to the pan and stir until it comes to a boil. Take a siev and pour the liquid through the siev to get rid of the bits and pieces in the roast pan. Return to pan and at this point you can add a packet or 2 of gravy maker depending on how much gravy you need to make or a liquid gravy coloring. Mix 1 or 2 tablespoons of flour or corn starch mixed with water to the broth in the pan. Let it boil and stir until it thickens. Add salt and pepper as needed. Serve in gravy boats after keeping it hot on the stove until ready to eat. If you are serving to a large crowd you will have to adapt this accordingly

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating