Stuffing Ring with Cranberry Sauce

Give your stuffing the display it deserves by making it in a Bundt cake pan and filling it with cranberry sauce.


  • For the stuffing:
  • 1/2 cup butter
  • 1/2 yellow onion, diced
  • 1 celery stalk, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons finely chopped sage
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons thyme
  • 1 loaf day-old bread, cubed
  • 4 large eggs, beaten
  • 2 cups chicken stock
  • For the cranberry sauce:
  • 2 cups whole cranberries
  • 3 tablespoons sugar
  • 1 cup water
  • Peel of one orange
  • Pinch of salt
  • 1/8 cup orange juice


  1. For the stuffing: Preheat the oven to 350 degrees, and line a 12-cup Bundt pan with baking spray. Set aside.
  2. In a large Dutch oven, heat butter until melted and saute onion until golden, approximately 5 to 6 minutes. Add celery, salt and pepper. Add the herbs and mix. Add bread cubes and coat evenly with butter mixture.
  3. In a large bowl, combine eggs and chicken stock. Add breadcrumb mixture and coat evenly. Pour into prepared Bundt pan and bake for 20 to 25 minutes until golden. Set aside to cool.
  4. For the cranberry sauce: In a medium stockpot, combine cranberries, sugar, water, orange peel and salt. Simmer for up to 25 minutes until the cranberries break down and the sauce thickens. Add orange juice and set aside to cool.
  5. Assemble the stuffing ring: Flip stuffing out onto a serving platter. Pour cranberry sauce into a small bowl and place inside the Bundt ring. Serve warm.