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!
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 1/2 teaspoons of fresh sage.
Cover the pan with aluminum foil if it starts to get too brown.