Bundt Pan Cornbread Dressing

Photo by Mark Boughton Photography / Styling by Callie Blount
  • Yield: 16 pieces


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


  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.

Nutritional Info *per serving

  • Calories 190
  • Fat 12g
  • Cholesterol 90mg
  • Sodium 540mg
  • Carbohydrate 17g
  • Protein 5g