• Prep Time: 20 minutes
  • Cooking Time: 60 minutes
  • Serves: 16

Bundt Pan Herbed Corn Bread Dressing

  • Recipe Submitted by on

 Ingredients List

  • ½ cup butter
  • 1 medium onion, diced
  • 8 cups cubed cornbread
  • 4 cups cubed white bread (left out overnight to dry)
  • 3 cups reduced-sodium chicken broth
  • 1 (11-oz) can condensed cream of celery soup
  • 4 beaten eggs
  • 1 Tbsp chopped Italian parsley
  • 1 Tbsp poultry seasoning
  • 2 tsp garlic salt
  • ½ tsp black pepper


Preheat oven to 350°F. Coat a 12-cup nonstick Bundt pan with cooking spray. Set aside.
Melt butter in a medium skillet over medium-high heat. Add onion and cook until translucent and softened, about 3 minutes.
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.
Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Let rest in pan 15 minutes, then invert onto a serving platter. Slice and serve with gravy.

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