Bundt Dressing? What?

I was looking around at the National Holiday Calendar and discovered that November 15 is National Bundt (Pan) Day, haha!

So, just for fun, I thought I’d try to cook something out of the ordinary using a bundt pan.

In honor of Thanksgiving, I came up with “You Think It’s Cake, Bundt It’s Dressing!” A long title, I know, bundt that’s all I could come up with using the word, “bundt.”

Here’s how to do it…

I used my family recipe for cornbread dressing. (We don’t like stuffing in the bird, we always make what we call, “dressing” in a separate pan.) And we sort of “wing” it with the amounts. These won’t be exact, but if you have all the ingredients in approximately the amounts given and get it the correct moisture, it’s hard to mess up.

Or you can use your favorite recipe, just be sure to make it very moist, cook it lower and longer to keep it intact when you turn it out from the bundt pan.

Here are the ingredients: 

Cornbread mix (either a box or from scratch) and the eggs, milk and oil to make it.             2 eggs                                                                                                                                                       1 large onion, chopped                                                                                                                         2-3 ribs of celery, chopped                                                                                                                   3 c. Pepperidge Farm Herb Stuffing                                                                                              2c. Chicken stock    (more or less as needed)                                                                                      1 stick Butter                                                                                                                                            1/2 tsp. Poultry seasoning                                                                                                                     1 Tbsp. Parsley, fresh chopped is best

Instructions:  Preheat oven to 350 degrees

1.  Make a small iron skillet of cornbread. Use 1 box of mix or make it from scratch, it doesn’t matter.


2. While the cornbread is cooking, saute the onion and celery in one stick of butter.


3.  When the cornbread is done, turn it out into a large bowl.

4. Add the stuffing, the onion and celery mixture, poultry seasoning, and parsley and mix well. Make sure the mix is not too hot before adding eggs.

5.  Add eggs and then begin to add chicken stock gradually. You are trying to get the mixture to the right moisture and consistency. Add the stock until you get it to the consistency of a cornbread batter – thick and moist, not crumbly. If you run out of stock, you can use water.


6.  Grease a bundt pan. I buttered mine the old-fashioned way just to be sure I got in all the grooves


7.  Put dressing batter in pan and pack it down to make sure batter gets in all the grooves.

8. Bake at 350 degrees for about an hour.

9. Allow to rest and cool for about 20 minutes. Turn out on a plate. Garnish with parsley, cranberries and/or cranberry sauce. Slice and enjoy!


Happy bundting!




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