Thanksgiving is upon us and while everyone associates the holiday with turkey, we all know the real star of the feast is the stuffing. My family usually makes at least two different types of stuffing each year; one new to try and one old favorite. This way we make sure there is enough stuffing to, well, stuff each diner. In all my years of giving thanks I never considered dressing up my dressing. After a summer of baking nearly everything I could in my muffin tin I wondered; could I bake stuffing in a manner that made it more appealing to look at? Cause don’t get me wrong, we all love stuffing, but it’s not exactly as gorgeous as the pumpkin pie or as stunning as a large roasted bird. Then it hit me – I could use a bundt pan! And with that, my turkey day dilemma was solved.
2 Tablespoons vegetable oil
3 stalks celery, chopped fine
2 medium onions, chopped fine
4 slices cooked bacon, crumbled
2 teaspoons garlic powder
salt and pepper to taste
2 cups turkey (or chicken) stock
1 cup parsley, minced
2 large loaves whole wheat bread, cut into cubes and left to dry out overnight (or baked in 200°F oven for 40 minutes)
- Preheat oven to 400°F. Spray a bundt pan with non stick spray.
- Place the vegetable oil in a large skillet on medium heat. Add the celery and onions and cook for 5 minutes, stirring frequently until the vegetables are softened. Add the bacon, garlic powder, and salt and pepper. Cook for another minute.
- In a large bowl whisk together the turkey stock, eggs, and minced parsley. Add in the cubed dry bread and stir to combine. Add in the cooked vegetables and stir to mix everything together. Transfer this mixture to the bundt pan.
- Bake, turning once halfway through for 45-55 minutes or until the top is golden brown and the stuffing has expanded. Allow to cool for 30 minutes before inverting on a plate and serving.