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

Course Side Dish
Cuisine American
Keyword bundt-pan-cornbread-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
  • 4 cups cubed white bread left out overnight to dry
  • 3 cups reduced-sodium chicken broth
  • 1 10 ¾ oz can condensed cream of celery soup
  • 4 large eggs beaten
  • 1 tablespoon chopped Italian parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon poultry seasoning
  • 2 teaspoon garlic salt
  • ½ teaspoon 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 minutes.
  • Pour into a large bowl and add cornbread and white bread, chicken broth, condensed soup, 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 gravy.

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