Bundt Pan Stuffing recipe – a must for your holiday meal! Super simple to make and loaded with tons of great flavors! Refrigerated biscuits, onion, celery, butter, rosemary, sage, basil, poultry seasoning, and egg. Ready to eat in under an hour. Add this Thanksgiving stuffing to your holiday menu. You won’t be disappointed!
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The side dishes are my favorite part of the holiday dinner. I could skip the turkey and ham and just eat all of the yummy sides. This Bundt Pan Stuffing is one of my favorite side dishes! Biscuits, onion, celery, butter, and herbs baked in a bundt cake pan. Super easy and packed full of amazing flavors! One bite and this is sure to become a favorite too.
How to Make Bundt Pan Stuffing
This side dish is super easy to make with only a few simple ingredients. Coarsely chop an onion and some celery. Place in the bowl of a food processor and pulse until it reaches your desired consistency. Melt butter in a large skillet over medium heat. Cook until the vegetables start to soften. Stir in salt, black pepper, rosemary, sage, basil, and poultry seasoning. Cook for one minute and remove from heat. Cool for 10 minutes.
Cut refrigerated biscuits into quarters. In a large bowl, combine the onion mixture, biscuit pieces, and an egg. Spoon stuffing mixture into a bundt cake pan or tube pan that has been sprayed with non-stick cooking spray. Bake in a preheated oven until golden brown. Invert onto a serving platter and enjoy.
Helpful Tips & Frequently Asked Questions
- You can use any variety of refrigerated biscuits.
- I chop the onion and celery into very tiny pieces. You can cut the vegetables as large or small as your family prefers.
- Feel free to add some chopped apple or cooked bacon to the stuffing mixture.
- Can I use fresh herbs? Yes. You can substitute fresh herbs for dried herbs.
- You will need three times the amount of fresh herbs.
- For example, you will need 1 ½ teaspoons of fresh sage.
- Cover the pan with aluminum foil if it starts to get too brown.
What to Serve with Pull-Apart Biscuit Stuffing
This is a must for your holiday turkey and ham. It goes perfectly with all of your favorite holiday casserole dishes – mashed potatoes, gravy, cranberry sauce, and green beans. YUM! This recipe is a family favorite! It is perfect if you are making a turkey in the Instant Pot or Air Fryer. I hope you enjoy this as much as we did!
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Bundt Pan Stuffing
Ingredients:
Instructions:
- Preheat oven to 375ºF. Lightly spray a tube pan or bundt cake pan with cooking spray.
- Place chopped celery and onion in the bowl of a food processor. Pulse a few times, until you reach your preferred consistency.
- Melt butter in a medium skillet over medium-high heat. Add chopped vegetables to the skillet and cook for 5 minutes.
- Add salt, pepper, rosemary, sage, basil, parsley, and poultry seasoning to the skillet. and cook for 1 minute. Remove from heat and cool for 10 minutes.
- Cut refrigerated biscuits into quarters.
- In a large bowl, combine onion mixture, biscuit pieces, and egg. Stir to coat.
- Spoon stuffing mixture into prepared pan.
- Bake for 45 minutes, until golden brown.
Notes:
- You can use any variety of refrigerated biscuits.
- I chop the onion and celery into very tiny pieces. You can cut the vegetables as large or small as your family prefers.
- Feel free to add some chopped apple or cooked bacon to the stuffing mixture.
- Can I use fresh herbs? Yes. You can substitute fresh herbs for dried herbs.
- You will need three times the amount of fresh herbs.
- For example, you will need 1 ½ teaspoons of fresh sage.
- Cover the pan with aluminum foil if it starts to get too brown.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
This has all the right ingredients and is simple and fast! Got a great tip from grandmother years ago about dressing. When you think you have just the right amount of celery, add more! It always stays moist.