Stuffing in a Bundt Pan

Name: Stuffing in a Bundt Pan
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 Tbsps butter; 237 milliliters minced carrots; 237 milliliters minced celery; 12 servings Chicken stock, as needed per stuffing directions; 12 servings Chopped chives, for garnish; 227 grams frozen package cranberries, thawed; 3 eggs, lightly beaten with salt and pepper; 12 servings Fried onions, for garnish; 12 servings Prepared gravy, for serving; 710 milliliters heavy cream, heated; 12 servings Kosher salt; 12 servings Kosher salt and freshly ground pepper; 1 orange, zested and juiced; 12 servings Freshly ground pepper; 1 pinch Pinch red pepper flakes; 4 russet potatoes, peeled and diced; 680 grams loose sausage; 510 grams boxes stove top stuffing; 59 milliliters sugar; 473 milliliters minced yellow onion

Stuffing in a Bundt Pan might be just the side dish you are searching for. This recipe serves 12. One portion of this dish contains approximately 21g of protein, 49g of fat, and a total of 694 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. If you have butter, pepper flakes, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Watch how to make this recipe.

For the stuffing: Preheat the oven to 350 degrees F.

Ingredients you will need

Stuffing

Equipment you will use

Oven

Add the butter to a large saute pan and allow to melt over medium heat. Once melted, add the onions, carrots and celery. Season with salt, pepper and red pepper flakes and stir to combine. Allow the vegetables to saute until softened, 3 to 5 minutes.

Ingredients you will need

Red Pepper Flakes

Vegetable

Carrot

Butter

Celery

Onion

Pepper

Salt

Equipment you will use

Frying Pan

Add the sausage, sprinkle again with salt and pepper and break up the sausage with a wooden spoon while it browns, 7 to 10 minutes. Once the sausage is cooked through, turn off the heat.

Ingredients you will need

Salt And Pepper

Sausage

Equipment you will use

Wooden Spoon

While the sausage is cooking, prepare the stove top stuffing according to package directions. Turn off the heat and set aside to cool slightly.

Ingredients you will need

Stuffing

Sausage

Equipment you will use

Stove

Spray a bundt pan with cooking spray and set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Kugelhopf Pan

Add the stuffing to a large bowl.

Ingredients you will need

Stuffing

Equipment you will use

Bowl

Add the sauteed veg and the lightly beaten eggs to the stuffing and toss to combine. Evenly pour the stuffing into the prepared pan and press down.

Ingredients you will need

Stuffing

Egg

Equipment you will use

Frying Pan

Bake until browned on top, 25 to 30 minutes.

Equipment you will use

Oven

Remove from the oven and set aside to cool briefly.

Equipment you will use

Oven

Add the potatoes to a pot and cover with water. Season with salt and turn the heat to high. Once the potatoes come to a boil, cook until fork tender, about 10 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Pot

Drain and pass the potatoes through a potato ricer into a bowl. Stir in some of the heated cream until the consistency is thick, creamy and pourable, adding cream as needed. Season with salt and pepper and stir in the butter.

Ingredients you will need

Salt And Pepper

Potato

Butter

Cream

Equipment you will use

Potato Ricer

Bowl

Add the cranberries, sugar, orange zest and orange juice to a saucepan. Turn the heat to medium and cook until the cranberries have burst and the sauce thickens, about 20 minutes. Season with salt, remove from the heat, strain and set aside.

Ingredients you will need

Orange Juice