Bundt Pan Corn Bread Dressing
Servings 16 servings
Calories 450kcal
Ingredients
- ½ cup unsalted butter
- 1 medium-large onion finely diced
- 1-2 stalks celery finely chopped
- 8 cups cornbread cubes left out for several hours or overnight to dry out
- 4 cups white bread cubes 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 nonstick cooking spray. Set aside.
- Melt butter in a medium skillet over medium-high heat. Add diced onion and celery. Cook until softened, about 3-5 minutes.
- Add the cooked vegetables to a large bowl with the cornbread cubes, bread cubes, chicken stock or broth, condensed cream of celery soup, beaten eggs, parsley, sage, poultry seasoning, garlic salt and pepper. Stir well. Pour the dressing batter into the prepared bundt pan.
- Bake for 50 to 60 minutes or 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.
- Soup Substitutions - You can use cream of chicken soup or cream of mushroom soup in this recipe.
- Alternative Pan - You can also bake this cornbread stuffing in a 13x9-inch casserole dish.
- Make-Ahead Tip - This Cornbread Dressing can be fully assembled several hours in advance (or overnight) then chilled in the fridge until baking. Bring to room temperature prior to baking.
- How do I know when my cornbread dressing is done? You can test for doneness using an instant read thermometer looking for an internal temperature of 165°F
- Storage and Leftovers - Store baked Bundt Pan Herbed Cornbread Dressing in an airtight container or wrapped in foil chilled in the refrigerator for up to 3 days.
- Reheating - Reheat in single servings in the microwave. You can also bake it in advance and reheat it in a 325°F oven in a bundt pan (sprayed with cooking spray) with foil on top just until heated through.
- Freeze Cornbread Dressing in a freezer safe container for up to 2 months. Thaw in the fridge and reheat just before serving.
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