Stuffing In A Bundt Pan

Happy Thanksgiving week all! Sorry this post is so late. I had full intentions of posting this recipe last week and things just got crazy. Tis the season!


Even if you have already gotten your ingredients for Thanksgiving stuffing, no worries,  you can still make this recipe and bake it in a bundt pan. Any stuffing recipe will work I would just add an additional 3 eggs to your recipe to ensure the stuffing stays moist.

I think this is absolutely gorgeous and will definitely be a show stopper on your dining table!


This is the recipe I used for the stuffing, but you can absolutely use your favorite recipe.


Recipe from Skinny Taste and A Spicy Perspective


  • 1 loaf of day old french bread, cubed (or can buy a bag of stuffing bread cubes in the bakery of your grocery store)
  • 4 slices of bacon
  • 1 large onion, finely diced
  • 3 stalks of celery, finely diced
  • 10 fresh sage leaves, finely chopped
  • 2/3 cup fresh parsley, chopped
  • Salt and pepper
  • 4 eggs, beaten
  • 2-3 cups chicken broth
  • Cooking spray


  1. If you bread is fresh, preheat the oven to 250 degrees and bake the bread cubes on 2 baking sheets for about 30 minutes. Stirring half way until the bread is firm.
  2. Increase oven temperature to 400 degrees.
  3. In a large skillet cook bacon over medium heat and remove from pan. Reserve bacon grease, add onion and celery saute for 3 minutes. Add sage, parsley, salt and pepper to the skillet and mix. Remove from heat.
  4. Chop or break up piece of bacon and add to skillet.
  5. In a medium bowl combine chicken broth and eggs.
  6. In a large bowl add bread, sauteed vegetables, chicken broth and egg mixture and gently mix until combined. Add more chicken broth if it seems to dry.
  7. Spray bundt pan with cooking spray. Fill the bundt pan with stuffing and press down to pack it into the pan. Bake uncovered for 30- 40 minutes.
  8. Let cool for 25 minutes in the pan. Use a long narrow spatula to loosen the edges. Then flip onto serving platter.


93 thoughts on “Stuffing In A Bundt Pan

  1. I’ve always thought bundt cake can never be made healthy. I’ve seen photos of bundt cake on Pinterest and they look so sinful and tempting . I haven’t tried bundt cakes. I might for the first time with your recipe. Thanks!

    1. Cake is not supposed to be a health food. Its supposed to be sinful and tempting. Bundt is a type of cake pan. What you put in it, depends on you the baker. In this case, it is stuffing in a Bundt cake pan. Not cake. So the question of healthy is irrelevant.

    2. Bundt pans can be used in other ways. I especially use one for when making jello. I use another bundt pan specifically for cooking recipes like cakes, stuffing, meatloaf and so on.

      It’s just a pan with a cool shape. Use your imagination and have fun with it!

  2. Hi, Kim!

    Ran across your recipe today and thought it a very clever idea for a lovely presentation of a holiday standard. I have 2 questions, please. Your recipe does not state the size of the Bundt pan. It appears to be the 12-cup version? Also, with regard to the amount of bread, a “loaf” can be very different in size from store to store. Can you equate the amount of bread you used into cups?

    Thanks for listening and, again, thanks for a great idea which I hope to try next Thanksgiving!


    1. Hi Taffi! Yes the bundt pan is a standard 12 cup pan. As for the bread I buy the large loaves of fresh bread at the bakery. If I had to guess I would say 6-8 cups. Hope this helps!

  3. I tried this, and it is soooo good, and looks great serving it too!!! Mine looked really good, because I drizzled gravy over the top of it. I thought about filling the hole with mashed potatoes too, for presentation purposes, but I decided there wouldn’t be room for enough of them for the crowd I feed, lol!

  4. Love this idea of making it in a bundt pan. I’m having Christmas in July on the 25th and want to do as much as possible before. Do you think this would freeze well?

  5. Hi! I know you said we can use the stuffing boxes as well, but should we add anything to that box or just cook as instructed and bake? Thanks!

  6. I made this the night before serving st ela work potluck. I used turkey sausage. Shall I store it in the fridge and can or does this heat up well? How long shall I hear it up?

  7. The recipe says to chop one piece of bacon and return to pan, doesn’t say why or what to do with it. I suppose I mix all the bacon crumbled into the bread mixture before baking.

    1. Cook the bacon in the pan then remove and set aside. Reserving the bacon grease to saute the onion and celery. While the onions and celery saute, crumble up the bacon and add it back to the pan once the onions and celery are done.

  8. Such a nice idea.
    I assume I could make a (vegetarian) version of this in individual mini bundt forms, but probably would have to adjust the baking time ( and/or temperature)? Would you be so kind and advise on this?

  9. After inverting onto serving plate, was the top crunchy at all? Have you ever placed under the broiler before serving? Thanks!

  10. Great idea, thanks for sharing, I do have a Q.. I make an old family stuffing, with ground beef & potatoes, with seasoning & egg, bread crumbs. Think it would work in the bunt pan..hope so

  11. Hi! I’m trying this recipe this next week, I’m using sausage instead of the bacon but would also like to incorporate a can of cooked wild rice, do think that would work well with this recipe?! Also four eggs seems like a lot, is this just to hold the mixture together and so it doesn’t become dry while cooking? Can’t wait to try this! It will be my first time making stuffing from scratch. Thanks!

  12. I love this idea but wonder how you could make this vegan. My stuffing doesn’t have eggs or bacon but I’m guessing the eggs help it bind and keep its shape. Trying to think of the right egg substitute.

  13. As a guy who doesn’t really cook much and NEVER posts comments….I have to say “THIS RECIPE ROCKS”! The only thing I needed to show up with for Thanksgiving dinner was…stuffing. I followed your instructions and really surprised myself. When I arrived and the cover of my platter was removed everyone “AW’d and OOH’d”! I came home with an EMPTY platter!!! Well done with this recipe.

  14. While I did not use this specific stuffing recipe, I did borrow the bundt pan idea for my Thanksgiving dinner. It created a nice presentation and I appreciate the tip!

  15. This is a terrific idea! A great use for your bundt pan besides a cake!
    Looking forward to making this for Thanksgiving!
    Thanks for the recipe!

  16. This looks amazing and I’d love to try it this year for Thanksgiving! Question. What would the dried/jarred equivalent of 10 fresh sage leaves be? How many tablespoons or teaspoons? Thanks! πŸ™‚

  17. I think this a great recipe and presentation idea I am going to make a 1/2 test Bach tonight and freeze and see if it will thaw and bake in 2 Days from freezing . I will let you know

  18. OMG I want to try this and have a question. I am planning on making a stuffing that also has wild rice and chopped dried apricots.. Original recipe does not call for eggs.. I understand eggs will be needed to keep the bundt shape.. But do you think a stuffing with added wild rice, apricots, nuts will hold?? I would think a stuffing with wild rice would need to be more fluffy than packed… would you attempt this stuffing in a bundt form?? Also the bacon got me.. wonder if bacon, nuts ( walnut or pecan?), wild rice, dried apricots, schallots and celery is too much..??? oh last minute ideas..

    1. I would give it a try without the eggs. Worse case scenario if you remove it from the bundt and it does fall apart, just put it in a nice serving bowl and mix it up instead. No one will ever know πŸ™‚ It sounds like a delicious recipe to me!

  19. I tried this with my regular recipe- box mix with bacon, celery, onion, apples and oranges. Just added a few eggs. It was great! Nice and crusty all around the edges. It was beautiful and a hit with the family. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *