Randy's Bundt Pan Stuffing

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Randy's Bundt Pan Stuffing


3- 6 oz bags of Mrs. Cubbison’s dressing your choice of herb or cornbread ( they have some new flavors out this season so pick what you would enjoy)
11/2 cup chopped onions 1/4 “
11/2 cup coarsely sliced celery
1 1/2lb LARGE sliced mushrooms sautéed in butter till golden and crisp. Then I flambé them with some sherry (this is important as it changes the flavor when you get your mushroom golden brown) if you are doing the Bundt pan then pull out the mushrooms you need to do the pan
1 cup sweet butter
1 cup chicken stock
½ cup sherry
Extra butter for the pan and you will need for when you do the mushrooms
I make extra so I have left over’s for the next few days


1 In bowl open you bags of dressing and pour in.
2 in sauce pan met your butter and heat your stock till simmering
3. then ad the onions and celery just to get you onions soft
4 add your sweet sherry
5. ad mushrooms and stir
6. then pour over you stuffing mix and stir or blend well till all is moist
Note if you like moister stuffing go ahead and ad more stock
From this point you can either stuff your turkey or put is in a buttered ring mold or Bundt pan and I baste with butter and then bake the stuffing till crisp on top and it will be moist on the middle which then makes everyone happy if you have family or guest that like moist and crisp.

To do like the picture I take my Bundt pan and butter the pan well then I take large nice looking slices of mushrooms, place on each large indentation on the Bundt pan, and then carefully add the stuffing on top
I put into a 350 oven until the top is crisp and crunchy about 35 to 45 minutes

Some Other Things You Can Add
1 lb cooked sausage (I like to do the spicy)
½ cup Sunsweet Cherry’s or Cranberry’s
1 cup of sautéed in butter pecans