Carrot Stuffing in a Bundt Pan
Ya just can’t do Thanksgiving without an awesome stuffing on the table. Although there are lots of wonderful stuffing versions out there, this family recipe has always been my favorite. It’s made with carrots, onions and challah bread. Best part? It’s super simple to make!
Although this carrot stuffing in a bundt pan can be made in a regular rectangular pan, using a bundt pan is so much prettier and makes this side dish a total show stopper!
If you have a favorite stuffing recipe you’d like to make in a bundt pan, simply make sure you add 3 eggs to your recipe. (If your recipe already calls for eggs, just add more to bring the count up to 3).
Carrot Stuffing in a Bundt Pan
Recipe Type: Side Dish
Author:
Prep time:
Cook time:
Total time:
Serves: 10-12
This savory carrot stuffing in a bundt pan is not only incredibly delicious, it’s also a total show stopper when placed on the table! It’s the perfect side dish to any meal and perfect when you really want to show off your presentation skills!
Ingredients
- 1 whole challah bread
- 4 tablespoons oil
- 5 onions, finely chopped
- 4 (14.5oz) cans carrots or fresh boiled carrots
- 1 cup chicken stock
- Kosher salt
- Black pepper
- 3 eggs
Instructions
- Preheat the oven to 350 degrees F. Generously grease a bundt pan with non-stick spray, making sure to spray to the very top of the pan. Set aside.
- Cut the challah bread into large cubes (about 1 inch. Place them on a large sheet pan and toast until they are dark golden brown, about 20 minutes. Once the bread is toasted, set aside to cool slightly and then place them in the food processor. Process, a handful of bread at a time, until small pieces form. Set aside.
- In a large skillet, over medium high, heat the oil. Add the onions and sauté until they are soft and translucent in color, about 10 minutes. Stir frequently.
- Using a colander, strain the carrots. If using canned carrots, thoroughly rinse them to eliminate any can flavor. In a bowl, mash the rinsed and strained carrots, until smooth.
- Add the breadcrumbs and carrots to the onions. Mix to combine. Slowly add in the stock, a little at a time, until desired texture is achieved. Mix in the salt and pepper to taste. Turn off the flame.
- In a small bowl whisk the eggs, then add them to the stuffing, mixing well.
- Carefully fill the greased bundt pan with the stuffing. Bake for 40-50 minutes, until the top is golden in color.
- Let cool in the pan for about 15 minutes before serving.
- Using a narrow spatula, loosen the edges of the stuffing. If the pan is still hot, use a kitchen towel, and flip the bundt pan over onto a large plate, platter or cake stand.
