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, or any time of the year!

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.

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Bundt Pan Sausage Stuffing

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!

Course Side Dish

Cuisine American

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 8 people

Calories 382 kcal

Ingredients

• 1 lb pork sausage
• 2 tbsp butter
• 3 stalks celery chopped
• 1 cup red onion diced
• 2 garlic cloves crushed
• ¼ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh sage chopped
• 10 oz bag stuffing mix
• 4 eggs whisked
• 2 cups chicken broth

Instructions

1. Preheat the oven to 400°F.
2. Cook the sausage in a large skillet on the stove over medium heat.
3. Once the sausage is cooked through, remove from the skillet and place in a large mixing bowl.
4. Place the skillet back on the stove and add the butter.
5. Once the butter is melted, add the celery and onion.
6. Cook for 4-5 minutes, then add the crushed garlic, salt, pepper and sage.
7. Cook for an additional 1-2 minutes.

8. Remove from the heat and add to the sausage.

9. Add the bag of stuffing, eggs and chicken broth. Toss lightly to combine.
10. Coat the inside of a bundt pan with cooking spray then press the stuffing into the pan.
11. Place in the oven and bake uncovered 30-40 minutes.
12. Let rest for at least 10 minutes, then flip to remove from the pan, slice and serve.