Get ready to revolutionize your holiday table with the most stunning and delectable stuffing you've ever created! This Bundt Pan Sausage Stuffing isn't just another side dish – it's a showstopping culinary masterpiece that will have your guests talking long after the meal is over. Imagine a perfectly molded, golden-brown stuffing with crispy edges and a moist, flavorful interior that captures the essence of comfort food in a breathtaking Bundt pan shape. Whether you're hosting Thanksgiving, Christmas, or simply craving a memorable meal, this recipe transforms the humble stuffing into an Instagram-worthy sensation that's as delicious as it is beautiful.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb Italian sausage
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 tsp dried sage
- 1 tsp dried thyme
- 8 cups bread cubes
- 2 cups chicken broth
- 1/2 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 10-12 cup Bundt pan with butter or cooking spray to ensure easy removal of the stuffing.
- In a large skillet over medium-high heat, brown the Italian sausage, breaking it into small crumbles. Cook until the sausage is fully cooked and has a nice golden color, approximately 7-8 minutes.
- Add chopped onions and celery to the skillet with the sausage. Sauté for 4-5 minutes until the vegetables become soft and translucent, releasing their aromatic flavors.
- Sprinkle dried sage, thyme, salt, and pepper over the sausage mixture. Stir to combine and distribute the herbs evenly.
- In a large mixing bowl, place the bread cubes. Pour the sausage and vegetable mixture over the bread cubes.
- Gradually add chicken broth to the mixture, stirring gently to moisten the bread cubes without making them soggy. The bread should be evenly coated but not saturated.
- Fold in the chopped fresh parsley, mixing gently to distribute throughout the stuffing.
- Carefully transfer the stuffing mixture into the prepared Bundt pan, pressing gently to ensure it's packed evenly and fills all the pan's curves.
- Cover the Bundt pan with aluminum foil and bake for 30 minutes to allow the flavors to meld and the stuffing to set.
- Remove the foil and continue baking for an additional 15 minutes to create a golden, crispy top and edges.
- Remove from the oven and let the stuffing cool in the pan for 10-15 minutes. This resting time helps the stuffing set and makes it easier to unmold.
- Carefully invert the Bundt pan onto a serving platter. If the stuffing doesn't release immediately, gently tap the pan or run a knife around the edges.
- Garnish with additional fresh parsley if desired, and serve warm as a delicious side dish.
Tips
- Choose day-old bread for the best texture – slightly stale bread absorbs liquid better and prevents soggy stuffing.
- Don't oversaturate the bread cubes with chicken broth. Add gradually and mix gently to maintain the right moisture level.
- Make sure to thoroughly grease your Bundt pan to ensure easy removal of the stuffing.
- For extra flavor, consider using a mix of bread types like sourdough and cornbread.
- If the stuffing seems dry during mixing, add a bit more chicken broth, but do so sparingly.
- Let the stuffing rest after baking to help it set and make unmolding easier.
- For a crispy top, remove the foil in the last 15 minutes of baking.
- If the stuffing sticks, use a thin knife to carefully loosen the edges before inverting.
- Experiment with different herbs or add chopped nuts for additional texture and flavor.
- Leftovers can be stored in an airtight container and reheated in the oven for maximum crispiness.
Nutrition Facts
Calories: 235kcal
Carbohydrates: 27g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 20mg
