• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
4 Sons 'R' Us

4 Sons 'R' Us

Fast fix, budget-friendly, family-style recipes made from scratch at home

  • Home
  • About
    • Work With Me
    • Privacy Policy
    • Nutritional Disclaimer
    • Email Subscribe
  • Recipe Index
    • ALL Recipes
  • Course
    • Appetizers
    • Breakfast
    • Desserts
    • Drinks
    • Lunch
    • Main Dish
  • Holidays
    • 4th of July
    • Christmas
    • Easter
    • Halloween
    • St, Patrick’s Day
    • Thanksgiving
    • Valentine’s Day
  • Ingredients
    • Beef
    • Chicken & Poultry
    • Pork
    • Seafood
    • Vegetables
  • Popular
    • Air Fryer
    • Bread
    • Cakes & Pies
    • Casseroles
    • Cookies & Bars
    • Comfort Food
    • Copycat
    • Crock Pot
    • Grilling
    • Instant Pot
    • Kid Friendly
    • Salads & Dressings
    • Snacks & Dips
    • Soups, Stews & Chili
  • Family
    • Arts & Crafts
    • Child’s Play
    • D.I.Y.
    • Parties
    • Opinion
  • TQK  
4 Sons 'R' Us
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
    • Work With Me
    • Privacy Policy
    • Nutritional Disclaimer
    • Email Subscribe
  • Recipe Index
    • ALL Recipes
  • Course
    • Appetizers
    • Breakfast
    • Desserts
    • Drinks
    • Lunch
    • Main Dish
  • Holidays
    • 4th of July
    • Christmas
    • Easter
    • Halloween
    • St, Patrick’s Day
    • Thanksgiving
    • Valentine’s Day
  • Ingredients
    • Beef
    • Chicken & Poultry
    • Pork
    • Seafood
    • Vegetables
  • Popular
    • Air Fryer
    • Bread
    • Cakes & Pies
    • Casseroles
    • Cookies & Bars
    • Comfort Food
    • Copycat
    • Crock Pot
    • Grilling
    • Instant Pot
    • Kid Friendly
    • Salads & Dressings
    • Snacks & Dips
    • Soups, Stews & Chili
  • Family
    • Arts & Crafts
    • Child’s Play
    • D.I.Y.
    • Parties
    • Opinion
  • TQK  
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Recipe Index » Recipes » Savory Bundt Pan Stuffing

Savory Bundt Pan Stuffing

Published by Meaghan on November 20, 2018 | last updated on February 21, 2022.

  • Facebook
  • Twitter
Jump to Recipe

Step away from the boxed stuff, a quick & easy homemade version is simpler than you think. Savory Bundt Pan Stuffing takes all the classic flavors you love, adds in a little bit of bacon, and stuffs them into a buttered bundt pan. Baked to golden brown perfection, it’s turned out onto a plate, topped with more bacon, and served to the ultimate enjoyment of just about everyone.

Savory Bundt Pan Stuffing

Stuffing is a quintessential side dish this time of year, although I still have to get my fix throughout the year.

Which is why you’re almost always guaranteed to find at least 3 or 4 boxes of the boxed kind in my pantry, any time of the year.

I don’t really crave, or need, the traditional turkey except during the Winter Holidays.

That doesn’t mean you won’t find me enjoying a serious helping of our Crockpot Chicken & Stuffing, or a big ol’ slice of my Stove Top Stuffing Mix Meatloaf any time of the year.

Savory Bundt Pan Stuffing

Years ago you’d have found me prepping, and of course ‘froofing’, a box of the stuff to set out on my dinner table. At the time it was good enough, and in a pinch- the box stuff still does the trick.

But it’s no longer good enough for me, or my table. Especially not for my holiday dinners, like Thanksgiving & Christmas.

Homemade is the only way I’ll go from now on.

However you want to do it, whatever recipe you use, pretty sure you can’t go wrong as long as it’s made from scratch, and served with love.

Savory Bundt Pan Stuffing

My guys tend to rap about my more extravagant efforts, such as this Ciabatta & Meatball Italian-Style Stuffing and my Mid-Atlantic Seafood Stuffing. I on the other hand, like to keep things simple.

Traditional stuffing ingredients are my go to for our regular affair. I tend to spice things up if I’m bringing you guys a new recipe though, and step out of my comfort zone.

This Savory Bundt Pan Stuffing delivers, and has all the traditional ingredients of the Southern staple- but with a few modern touches on my part.

Y’all know I live to put a new spin on a classic dish. I’m just doing what I do best here, lol.

Savory Bundt Pan Stuffing

Three things that I’ve found in my kitchen adventures in particular come into pay in this recipe though.

The first? Something as simple as a different presentation, can make all the difference in how well a dish is received and enjoyed. I mean, let’s be honest, stuffing’s almost always a winner either way.

Change it up though and serve it as pretty upright dish on a woodsy cutting board? Everybody’s gonna be a bit more interested.

The second goes hand in hand with the first. While I grew up eating stuffing cooked in the bird, and served directly from it- it’s technically taking a gamble.

The reason being, the bread laden side soaks up all of the turkey’s juices, which can carry salmonella and other bacteria.

In order to cook the stuffing to a degree that’s considered 100 % safe to eat, you’d generally have to overcook the bird.

I don’t generally enjoy dry turkey, and who does? I also don’t want to take that chance, but no judgement if you choose to.

I’m still alive 32 years later, and that’s how my Grandma & Mama have always done it.

Savory Bundt Pan Stuffing

So, if you’re following us down this road, you’re looking to cook your stuffing outside the bird.

Our family’s always cooked the extras that won’t fit in the cavity in a small casserole dish. They tasted good, but still ended up looking like an unappetizing pile of brown mush with mystery lumps.

<Stage Curtains Lifting and a voice over head says, “And that’s where this Savory Bundt Pan Stuffing swoops in & saves the day.”> Two birds, err problems solved, with one stone. Well actually, with a single bundt pan as the recipe would have it.

That third thing I was referring to? Well that would be bacon, and the fact that bacon makes everything better.

Bacon & bread are always a winning combination, making it an ideal addition to stuffing- especially this actual bread laden, from scratch version.

Savory Bundt Pan Stuffing

Don’t let the from scratch aspect scare you, I promise you it’s surprisingly simple. Let’s talk about that!

For this dish, you melt butter in a skillet and then stir in chopped onions and celery, cooking just until tender.

They’re added to a large mixing bowl, along with savory seasonings, fresh parsley leaves, browned baked cubes of French bread, beaten eggs, crisp crumbled bacon, and a single cup of chicken broth.

The mixture’s stirred together well, to ensure everything’s evenly incorporated. This mixture’s then pressed firmly & evenly into a liberally buttered, prepared bundt pan.

The Savory Bundt Pan Stuffing is then baked at 350 degrees, until cooked through and the stuffing’s a gorgeous golden brown.

After a brief rest, the dish is turned out onto a pretty serving plate or circular cutting board for presentation. Sprinkled with extra crisp, crumbled bacon, it’s sliced and served.

It’s a dish as delicious to taste, as it is to see on the family table.

Don’t turn to the dark side, err the boxed side this Holiday season- skip that and give this Savory Bundt Pan Stuffing a try instead.

Whatever your level of cooking experience, this will be a win for you, and you won’t ever want to look back.

Other Side Dish Ideas To Round Out Your Holiday Meal:

  • Maple Thyme Glazed Carrots
  • Grandma’s Canned Green Beans
  • Pesto Potatoes
  • Smoked Jalapeno Cheddar Creamed Corn
  • Apple Sauce Sweet Potato Bake

Savory Bundt Pan Stuffing

A delicious recipe for a traditional homemade stuffing, but this one feature's crisp, crumbled bacon & is cooked and served in a bundt pan for a presentation that will 'wow' your guests.
4.34 from 15 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Author: Meaghan @ 4 Sons R Us
Prevent your screen from going dark

Ingredients

  • 1 loaf French bread, cut into roughly 1/2" cubes
  • 4 tbsp butter
  • 1 cup finely chopped white onion
  • 1 cup finely chopped celery
  • 1/2 cup minced parsley
  • 1 tbsp finely chopped fresh thyme leaves
  • 1/4 tsp garlic powder
  • 2 eggs, beaten
  • salt & pepper, to taste
  • 1 cup chicken broth
  • 4-6 strips thick cut bacon, cooked crisp, drained, and crumbled

Instructions

  • Spread the bread crumbs out onto a flat baking sheet in a single layer. Bake the bread crumbs at 400 degrees, for 10 minutes or until lightly golden brown. Set aside, and reduce the oven temp to 350 degrees.
  • Melt the butter in a medium sauce pan over medium heat. Stir in the onion and celery, and continue cooking about 5 minutes, or until they're tender. Transfer the cooked veggies to a large mixing bowl.
  • Add the parsley leaves, thyme, garlic, and salt and pepper, as desired. Stir the spices into the veggie mixture.
  • Next add the bread crumbs, eggs, stock, & half the bacon- stirring until everything's evenly incorporated. 
  • Use butter to butter the bundt pan, making sure to coat every bit inside to ensure the cooked stuffing slides out easily. Then transfer the stuffing to the prepared dish, and press the stuffing into the dish to pack it down evenly all the way around.
  • Bake the stuffing at 350 degrees for 25-30 minutes, or until the dish comes out golden brown.
  • Let the stuffing rest for 5 minutes, then run a butter knife around the edges to release the stuffing from the pan. Place a plate or a cutting board over the open part of the bundt plan, and holding them together tightly- flip the bundt pan to release the stuffing onto the dish.
  • Sprinkle the rest of the bacon evenly out over the top of the stuffing. Serve & enjoy!

Notes

recipe adapted from The Typical Mom
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

 

If you enjoyed this...

  • Irish Cream Bundt Cake with Baileys Glaze & Chocolate Ganache
    Irish Cream Bundt Cake with Baileys Glaze & Chocolate…
  • Everything Bagel Bundt Pan Sub Sandwich
    Everything Bagel Bundt Pan Sub Sandwich
  • Chicken And Stuffing Stuffed Shells
    Chicken And Stuffing Stuffed Shells
  • Facebook
  • Twitter
« Previous Post
Halupki Stuffed Cabbage Rolls
Next Post »
Slow Cooker Red Wine Hot Chocolate
4sonsrus about us graphic

Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Reader Interactions

Leave a Comment Cancel reply

Helpful comments include feedback on the post or changes you made.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Jess Hermes says

    November 23, 2018 at 8:38 pm

    5 stars
    This was so simple and DELICIOUS!!!
    I made it yesterday for the family Thanksgiving, and am making it again for Friendsgiving tomorrow. Love the idea in the bundt pan and slicing portions. Definitely going to be the annual recipe going forward! Thank you!

    Reply
  2. Rita says

    November 27, 2018 at 9:41 pm

    5 stars
    Nice dish.

    Reply
  3. Jackie says

    April 15, 2020 at 2:50 am

    What size Bunst tin?

    Reply
  4. Ann says

    November 22, 2022 at 2:29 pm

    This sounds wonderful but I’m allergic to eggs. Can you leave them out?

    Reply
    • 4sonsrus says

      November 22, 2022 at 9:04 pm

      You could try, but the stuffing probably won’t stick together in the shape of the pan without them.

      Reply
      • Ann says

        November 24, 2022 at 9:08 am

        Thanks

        Reply

Primary Sidebar

Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

Read More

Trending Recipes

a wooden spoon in a silver pan of buttered cafeteria noodles
grinder salad on meat and cheese stuffed toasted hoagie rolls
homemade boursin cheese served in a blue ramekin with crackers and pretzels on the side

Footer

SEEN ON

as seen on promo graphic

SEEN ON

as seen on promo graphic

Copyright 2022 • 4 Sons R Us • Privacy Policy

4 Sons 'R' UsLogo Header Menu
  • Homepage
  • About
  • Recipe Index
    • ALL Recipes
  • Course
  • Holidays
  • Ingredients
  • Popular
  • Family
  • TQK