Preparing Sausage Stuffing in a bundt pan is so easy, the presentation is beautiful and it frees up casserole dishes for other sides at Thanksgiving!
It’s Day 5 of Thanksgiving Week, the last day of this delicious week of Cajun Turkey, Roasted Cajun Mashed Potatoes, Chili Roasted Sweet Potato Salad and Cranberry Apple Moscow Mule Punch! But don’t worry, I’ve saved my favorite part of Thanksgiving for last, the stuffing!
If you’ve never thought about making sausage stuffing in a bundt pan, now’s the time to start! It’s a totally new and fun way to serve stuffing, the presentation is beautiful and it frees up casserole dishes for other Thanksgiving day favorites like Portobello Mushroom & Brussels Sprout Casserole and Spicy Creamed Corn!
If you’re attending or throwing a Friendsgiving bash, this is the perfect sausage stuffing dish with a twist that will impress all of your friends!
Ingredients
- 1 lb pork sausage
- 2 tbsp butter
- 3 stalks celery (chopped)
- 1 cup diced red onion
- 2 garlic cloves (crushed)
- ¼ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh sage (chopped)
- 1 (10 oz) bag stuffing
- 4 eggs (whisked)
- 2 cups chicken broth
Preheat the oven to 400°F.
Cook the sausage in a large skillet on the stove over medium heat.
Once the sausage is cooked through, remove from the skillet and place in a large mixing bowl.
Place the skillet back on the stove and add the butter.
Once the butter is melted, add the celery and onion.
Cook for 4-5 minutes, then add the crushed garlic, salt, pepper and sage.
Cook for an additional 1-2 minutes.
Remove from heat, and add the celery and onion mixture to the sausage.
Add the bag of stuffing, eggs and chicken broth. Toss lightly to combine.
Coat the inside of a bundt pan with cooking spray then press the sausage stuffing into the pan.
Place in the oven and bake uncovered 30-40 minutes.
Let rest for at least 10 minutes, then flip to remove from the pan, slice and serve.
This recipe first appeared on Francesca’s Fran Blog – Strut Your Stuff at Friendsgiving with this Bundt Pan Stuffing Recipe.
Find the“Let The Stuffing Begin” casserole dish, Friendsgiving Glitter Stand Sign and “Give Thanks” wine glasses on Francescas.com! Thanks for supporting all of the fabulous WhitneyBond.com partners like Francesca’s!
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Ingredients
- 1 lb pork sausage
- 2 tbsp butter
- 3 stalks celery (chopped)
- 1 cup diced red onion
- 2 garlic cloves (crushed)
- ¼ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh sage (chopped)
- 1 (10 oz) bag stuffing
- 4 eggs (whisked)
- 2 cups chicken broth
Instructions
- Preheat the oven to 400°F.
- Cook the sausage in a large skillet on the stove over medium heat.
- Once the sausage is cooked through, remove from the skillet and place in a large mixing bowl.
- Place the skillet back on the stove and add the butter.
- Once the butter is melted, add the celery and onion.
- Cook for 4-5 minutes, then add the crushed garlic, salt, pepper and sage.
- Cook for an additional 1-2 minutes.
- Remove from heat, and add the celery and onion mixture to the sausage.
- Add the bag of stuffing, eggs and chicken broth. Toss lightly to combine.
- Coat the inside of a bundt pan with cooking spray then press the stuffing into the pan.
- Place in the oven and bake uncovered 30-40 minutes.
- Let rest for at least 10 minutes, then flip to remove from the pan, slice and serve.
Don’t forget to pin this Bundt Pan Sausage Stuffing recipe!
