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Bundt Pan Herbed Corn Bread Dressing
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Bundt Pan Herbed Corn Bread Dressing

Course Side Dish
Cuisine American
Keyword bundt-pan-cornbread-dressing, southern-corn-bread-dressing
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 slices
Calories 450kcal
Author Melissa Sperka

Ingredients

  • 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

Instructions

  • 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.

Notes

See how to make Turkey Gravy here.

Nutrition

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