Tired of serving stuffing out of a bird’s behind? Try presenting your stuffing in a creative way (plus, you don’t have to worry about undercooking and getting salmonella!).
Make your stuffing in a bundt pan! It is not only healthy, but it presents the stuffing in a unique form! The key is to add eggs to your favorite recipe so it will hold together when you take it out of the bundt pan. Look how pretty it looks!
You can use your own, favorite recipe, just be sure to add 3-4 eggs to your mixture (mix it in with the chicken broth you use in your recipe). Bake at 400 degrees for 30-40 minutes, until it is lightly browned.
If you are in need of a recipe, try this one:
- 4 slices thick cut bacon (or ½ cup ground pork sausage), cooked, drained and copped into small pieces (keep the fat in the pan)
- 1 Tablespoon chopped, fresh sage
- ½ cup fresh chopped parsley
- ½ teaspoon (or more) minced garlic
- Salt & Pepper to taste
- 1 loaf of french bread, cubed and dried in a 200 degree oven until lightly toasted - about 20 minutes.
- 2-3 cups chicken broth
- 3-4 eggs, beaten
- Heat the oven to 400 degrees.
- Using the pan with the bacon (or pork sausage) grease, sauté the sage, garlic, parsley together for 30-40 seconds. Add the chopped bacon (or sausage) and stir.
- In a small bowl, mix the beaten eggs into the chicken broth.
- In a large bowl, place the bread cubes, the herb mixture, and mix together.
- Slowly add the chicken broth mixture, tossing the bread cubes to coat.
- Press mixture into a lightly greased bundt pan.
- Bake at 400 degrees for 30-40 minutes.
- Allow to rest for 20 minutes.
- Invert onto a serving platter.
Have a VERY Happy Holiday!