Thanksgiving stuffing is not generally known as a glamorous side dish.
Allow me to present stuffing: reimagined.
For a lovely, edible centerpiece, make a stuffing bundt cake.
Its cake in form, not function
A stuffing cake is not sweet.
Its actually just stuffing how you normally make it, but dressed up for the evening.
Its similar tothis incredible risotto cake.
The hole in the center provides the perfect opportunity to add some flourish.
I put a small, wide container in the center and filled it with herbs and various edible items.
What makes this stuffing work
As I mentioned, there are a few helpful binders.
Also, you technically dontneedthem.
Just note that too much liquid can make it heavy.
I recommend, if possible, getting some variety of cheese or egg in there to keep it fluffy.
My favorite part is that the fluted edges of the bundt pan mean a more crunchy exterior.
Everyone gets a little crunch on each slice.
But you donthaveto usea bundt panthis mixture will hold any shape.
Regardless of what you choose, ensure you butter and bread crumb the pan first.
Preheat the oven to 350F.
Generously butter a bundt pan.
Lightly toss the flour with the bread crumbs and dump it in the buttered pan.
Rotate and tap the pan to coat it well with the dry mixture.
Any excess bread crumb mixture can be mixed into the stuffing.
In a small bowl, whisk the eggs, salt, and parmesan cheese.
Pour the egg mixture into the prepared stuffing and mix it thoroughly.
Dollop the stuffing into the prepared bundt pan, as evenly distributed as possible.
Wipe the back of a spoon with a bit of oil and pack the stuffing down into the pan.
Re-oil the spoon if needed.
Cool for a few minutes and use a spoon to loosen the edges from the pan if needed.
Turn the cake out onto a wire rack to cool before serving.
Feel free to double the recipe for a taller bundt cake.
