Classic Stuffing in a Bundt Pan

Who says you can’t be creative with stuffing?  After all, it’s one of the favorites on the Thanksgiving table!  Why should it take a backseat to the turkey when it comes to presentation!

Classic Stuffing in a Bundt Pan

1 lb pork sausage

2 tablespoons butter

3 stalks celery (chopped)

1 apple, diced

1 cup diced onion

2 garlic cloves (crushed)

¼ teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh sage (chopped)

1 (10 oz) bag Pepperidge Farm stuffing bread cubes

2 eggs (whisk until smooth)

2 cups chicken broth

Preheat the oven to 350 degrees. Grease the inside of a bundt pan with butter and then follow up with a light spray of non-stick cooking spray.

 

Cook the sausage in a large skillet over medium high heat until its no longer pink. Crumble as you fry it. Remove from skillet and transfer to a bowl and set aside. Place the skillet back on the stove and add the butter. Sauté celery and onion until tender.  Add in salt, pepper, sage and crushed garlic. Cook for about 2 more minutes.

 

Add the bag of bread cubes to a large bowl.  Next, add the sausage, onion and celery mixture and toss lightly. Add in chicken broth and two eggs and stir until everything is combined. 

 

Press the mixture into your prepared bundt pan and press down to fill to top.  Bake at 350 degrees for about 45 minutes. Cover top with foil if it starts to get too brown.  Remove from oven and invert over a dinner plate.  Slice or spoon out and enjoy!

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