Bundt Pan Cornbread Dressing

Shannon Irish
I love to cook, because seriously who wants to take four kids to a restaurant? All kidding aside, I love to try to new foods and my family is usually pretty open to my ideas.
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Updated: 8/26/2020

Serving holiday dressing has never been easier.

Serves: 16 Save

Ingredients (11)

  • 1/2 cup butter
  • 1 medium onion, diced
  • 8 cup cubed cornbread
  • 4 cup cubed white bread (left out overnight to dry)
  • 3 cup reduced-sodium chicken broth
  • 1 (11-oz) can condensed cream of celery soup
  • 4 beaten eggs
  • 1 tablespoon chopped parsley
  • 1 tablespoon poultry seasoning
  • 2 teaspoon garlic salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat oven to 350°F.
  2. Coat a 12-cup nonstick Bundt pan with cooking spray.
  3. Melt butter in a medium skillet over medium-high heat. Add onion and cook until translucent and softe ned, about 3 minutes.
  4. Pour into a large bowl and add cornbread and white bread, chicken broth, condensed soup, eggs, chopped parsley and poultry seasoning, garlic salt and pepper. Stir and pour into prepared pan.
  5. Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
  6. Let rest in pan 15 minutes, then invert onto a serving platter. Slice and serve with gravy.

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