Bundt Pan Dressing and gravy

Servings: 12-16


1 large Onion, chopped
4 stalks Celery, chopped
4 cloves garlic, chopped
1 Stick Butter
1 14.5oz can Cream Of Mushroom Soup
(2) 14.5 oz cans of Turkey or Chicken Stock (add more to if required to make mixture very moist

2 Eggs. lightly beaten
1/2 tablespoon Salt
1/2 tablespoon black pepper
1/2 tablespoon Poultry Seasoning
1/2 tablespoon Thyme, ground
1 tablespoon Dried Sage
*Corn Bread, crumbled
*1 Loaf dry Brioche bread, cubed

Shop Bundt Pan Here


  1. Sauté onion and celery in butter until lightly browned. Add garlic and cook until softened.
  2. Add cream of mushroom soup , and seasonings to sauté vegetables. Heat until hot.
  3. Add bread gradually to vegetable mixture, tossing lightly until thoroughly mixed. Stir in eggs after mixture is slightly cooled. Avoid overmixing, which causes dressing to be soggy and compact.
  4. Spray Bundt Pan with butter flavored pan spray. Spoon in dressing.
  5. Bake at 325°F for approximately 1 hour 15 minutes, internal temperature 180°F.
  6. Remove from Bundt Pan and flip over onto sheet Pan lined with foil. Brush with a little melted butter and put back into the over to allow the dressing to form a more crips outside.
  7. Cool slightly. Place cranberry sauce in the center. Serve with Giblet Gravy.
  • Cornbread – 2 boxes of jiffy – follow directions and bake in a skillet
  • Brioche – 1 loaf cubed. place on sheet pan bake until dried out and lightly browned

Giblet Gravy Recipe:

4 turkey necks
4 cups Water
1/2 onion, chopped
2 cloves garlic, minced
2 sprig rosemary
salt & pepper to taste

Cornstarch Slurry – 1 tablespoon cornstarch plus 2 tablespoons of stock. Stir until smooth.

Directions – Bring turkey necks, onion garlic, rosemary, salt & pepper to a boil. Cook until turkey necks are tender and the meat starts to fall off the bone and liquid is reduced by half. ( Use 2 cups turkey stock for dressing before adding cornstarch if desired) Pull meat off the bones and discard them. Add cornstarch slurry, stir. Bring to a boil until thickened. Remove from heat.

Cranberry Sauce Recipe:

1 cup water
1 cup sugar
12 oz bag fresh cranberries
1/4 cup orange juice

Directions – Combine water and sugar in a 1 qt saucepan. Add cranberries. Bring to a boil over high heat. Reduce to a simmer for 10 minutes. Add orange juice, stir and cool.

I really enjoyed making this dish. Please let me know if you try it by sharing in the comment section or on IG or FB @nlovewithjasmine.

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