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Pull-Apart Savory Stuffing Bundt
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All the cozy flavors of classic holiday stuffing meet the irresistible charm of freshly baked bread in this festive Pull-Apart Savory Stuffing Bundt. Baked in our beautifully detailed 75th Anniversary Braided Bundt® Pan, this recipe transforms a beloved side dish into a stunning, shareable centerpiece. Each soft, tear-apart piece is infused with aromatic herbs, savory spices, and all the traditional flavors you love which makes it a perfect addition to your holiday table or a comforting treat any time of year. With its golden crust and braided design, this Bundt is as beautiful to serve as it is delicious to enjoy. This recipe was created by Bake From Scratch magazine as part of the Bundt of the Month recipe collection.
Ingredients
- 4 2/3 cups all-purpose flour
- 4 1/2 teaspoons kosher salt
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 1/4 cups cold unsalted butter, cubed
- 3/4 cup coarsely chopped dried cranberries
- 1/3 cup shredded Gruyère cheese
- 2 tablespoons chopped fresh sage
- 1 1/4 cups cold whole buttermilk
- 5 tablespoons unsalted butter, softened
- 1 cup diced celery
- 1/4 cup diced sweet onion
- Garnish: shredded Gruyère cheese
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, salt, baking powder, sugar, poultry seasoning, garlic powder, and pepper. Add cold butter, tossing to coat. Using a pastry blender or your hands, cut in butter until mixture is crumbly and butter pieces are pea-size. Stir in cranberries, cheese, and sage. Add cold buttermilk; stir with a fork until a shaggy dough forms. (Do not over mix.)
Turn out dough onto a lightly floured surface. (Dough will be crumbly and almost dry.) Pat dough into a rectangle about 1 inch thick. Using a lightly floured rolling pin, roll dough into a 15×6-inch rectangle. Using a bench scraper, fold dough in thirds like a letter. Rotate dough 90 degrees. Repeat rolling, folding, and rotating three more times. (Dough will seem too shaggy to do this to start but will come together and be easier to work with as you go.) Roll dough into a 10×9-inch rectangle (about ¾ inch thick). Place on prepared pan. Cover and refrigerate until butter is chilled, at least 20 minutes.*
Spray a 12-cup Bundt pan with baking spray with flour. In a medium skillet, melt 1 tablespoon (14 grams) softened butter over medium-high heat. Add celery and onion. Cook, stirring frequently, until tender and fragrant, 5 to 6 minutes. Remove from heat; stir in remaining 4 tablespoons (57 grams) room temperature butter until melted. Transfer mixture to a large bowl; let cool for 5 minutes.
Cut dough into 1-inch squares, and add to vegetable mixture. Gently toss until combined and dough is evenly coated. Arrange dough pieces in prepared pan, lightly pressing dough into grooves of pan. Once all dough is in pan, lightly press with your hands to level dough and fully adhere. Freeze until firm, at least 20 minutes.
Bake for 10 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes more. Let cool in pan for 10 minutes. Invert loaf onto a serving plate. Garnish with cheese, if desired. Serve warm.
*Note: If you don’t want to make dough from scratch, you can use premade biscuit dough cut into quarters in place of homemade dough. Follow the remaining steps as written.
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Ingredients
Ingredients
- 4 2/3 cups all-purpose flour
- 4 1/2 teaspoons kosher salt
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 1/4 cups cold unsalted butter, cubed
- 3/4 cup coarsely chopped dried cranberries
- 1/3 cup shredded Gruyère cheese
- 2 tablespoons chopped fresh sage
- 1 1/4 cups cold whole buttermilk
- 5 tablespoons unsalted butter, softened
- 1 cup diced celery
- 1/4 cup diced sweet onion
- Garnish: shredded Gruyère cheese
Directions
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, salt, baking powder, sugar, poultry seasoning, garlic powder, and pepper. Add cold butter, tossing to coat. Using a pastry blender or your hands, cut in butter until mixture is crumbly and butter pieces are pea-size. Stir in cranberries, cheese, and sage. Add cold buttermilk; stir with a fork until a shaggy dough forms. (Do not over mix.)
Turn out dough onto a lightly floured surface. (Dough will be crumbly and almost dry.) Pat dough into a rectangle about 1 inch thick. Using a lightly floured rolling pin, roll dough into a 15×6-inch rectangle. Using a bench scraper, fold dough in thirds like a letter. Rotate dough 90 degrees. Repeat rolling, folding, and rotating three more times. (Dough will seem too shaggy to do this to start but will come together and be easier to work with as you go.) Roll dough into a 10×9-inch rectangle (about ¾ inch thick). Place on prepared pan. Cover and refrigerate until butter is chilled, at least 20 minutes.*
Spray a 12-cup Bundt pan with baking spray with flour. In a medium skillet, melt 1 tablespoon (14 grams) softened butter over medium-high heat. Add celery and onion. Cook, stirring frequently, until tender and fragrant, 5 to 6 minutes. Remove from heat; stir in remaining 4 tablespoons (57 grams) room temperature butter until melted. Transfer mixture to a large bowl; let cool for 5 minutes.
Cut dough into 1-inch squares, and add to vegetable mixture. Gently toss until combined and dough is evenly coated. Arrange dough pieces in prepared pan, lightly pressing dough into grooves of pan. Once all dough is in pan, lightly press with your hands to level dough and fully adhere. Freeze until firm, at least 20 minutes.
Bake for 10 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes more. Let cool in pan for 10 minutes. Invert loaf onto a serving plate. Garnish with cheese, if desired. Serve warm.
*Note: If you don’t want to make dough from scratch, you can use premade biscuit dough cut into quarters in place of homemade dough. Follow the remaining steps as written.
Read Recipe Reviews
I am new to the baking world, so when I first read the instructions on this, I was a tad intimidated. However, I finally made this, and it is delicious! Delicious! It ended up being easy to follow the instructions, and as far as I can tell, I did not mess it up. 🙂 It smells like Thanksgiving, and the pull apart aspect of it is amazing, and the butter crisp edges to all of the pieces makes this absolutely divine!
Posted by Gia