Best 3 Turkey In The Bundt Recipes

Calling all turkey enthusiasts, foodies, and culinary adventurers! Are you looking for a unique and flavorful twist on your traditional Thanksgiving or holiday turkey recipe? Look no further than the fascinating world of "turkey in the bundt"! This innovative cooking technique involves stuffing a delectable turkey into a bundt pan, resulting in a moist, juicy, and incredibly flavorful dish that is sure to impress your family and friends. Get ready to embark on a culinary journey as we unlock the secrets of creating a masterpiece turkey in the bundt that will leave your taste buds dancing with joy!

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY IN THE BUNDT (LEFTOVER TURKEY)

Turkey in the Bundt (Leftover Turkey) image

This tried-and-true recipe is adapted from the makers of Nordic Ware. Simple and flavorful, the milk, eggs and cheese make this bundt casserole moist. Can be served with vegetables of your choice in the center of the rings, and garnished with apple slices, etc. This dish can be "lightened-up" using your favorite ways, and will still retain flavor. To freeze: cook, thaw, remove from pan (or not) then wrap well and freeze. To cook after freezing: thaw completely, then re-heat (covered or wrapped in tin foil) at 350 degrees for 30-40 minutes. If frozen whole, place frozen food in the bundt pan, covered with foil, with the bundt pan in a larger pan of water, and re-heat.

Provided by stgmngrjan

Categories Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 cups dry bread, cubed (can use cubed stuffing, if using seasoned stuffing, be careful adding herbs later)
2 1/2 cups diced cooked turkey
2 cups good swiss cheese, grated
1 small onions or 2 leeks, diced and sauted in oil of your choice
4 eggs, beaten
2 1/2 cups milk (any kind)
1/4 teaspoon black pepper
1 1/2 teaspoons any combination dried herbs (sage, thyme, marjoram, oregano all work well if using fresh herbs, use at least 1 TBS.)

Steps:

Place 3 cups of bread cubes in the bottom of a greased bundt pan.
Place turkey evenly over bread. Spread Swiss cheese over turkey. Sprinkle with sauted onions or leeks. Top with remaining 3 cups of bread cubes.
Combine beaten eggs with milk and seasonings and pour over the mixture in the pan. Place bundt pan in a pan of water; I use a 9" x 13" pan for this. Bake at 350 degrees for one hour.
Remove from water pan and cook and additional 10 minutes, or until a knife comes out clean.
Cool for ten minutes. Use a plastic spatula to carefully lift turkey mixture away from the pan. Invert onto a platter.

Nutrition Facts : Calories 336.2, Fat 15.8, SaturatedFat 8.2, Cholesterol 174.5, Sodium 333.9, Carbohydrate 19.4, Fiber 0.8, Sugar 2.1, Protein 27.8

STUFFING IN A BUNDT PAN

Stuffing in a Bundt Pan image

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 23

Ingredients

2 tablespoons butter
2 cups minced yellow onion
1 cup minced carrots
1 cup minced celery
Kosher salt and freshly ground pepper
Pinch red pepper flakes
1 1/2 pounds loose sausage
Three 6-ounce boxes stove top stuffing
Chicken stock, as needed per stuffing directions
Cooking spray
3 eggs, lightly beaten with salt and pepper
4 russet potatoes, peeled and diced
Kosher salt
3 cups heavy cream, heated
Freshly ground pepper
2 to 3 tablespoons butter
One 8-ounce frozen package cranberries, thawed
1/4 cup sugar
1/2 orange, zested and juiced
Kosher salt
Fried onions, for garnish
Chopped chives, for garnish
Prepared gravy, for serving

Steps:

For the stuffing: Preheat the oven to 350 degrees F. Add the butter to a large saute pan and allow to melt over medium heat. Once melted, add the onions, carrots and celery. Season with salt, pepper and red pepper flakes and stir to combine. Allow the vegetables to saute until softened, 3 to 5 minutes. Add the sausage, sprinkle again with salt and pepper and break up the sausage with a wooden spoon while it browns, 7 to 10 minutes. Once the sausage is cooked through, turn off the heat.
While the sausage is cooking, prepare the stove top stuffing according to package directions. Turn off the heat and set aside to cool slightly.
Spray a bundt pan with cooking spray and set aside.
Add the stuffing to a large bowl. Add the sauteed veg and the lightly beaten eggs to the stuffing and toss to combine. Evenly pour the stuffing into the prepared pan and press down.
Bake until browned on top, 25 to 30 minutes. Remove from the oven and set aside to cool briefly.
For the creamy mashed potatoes: Add the potatoes to a pot and cover with water. Season with salt and turn the heat to high. Once the potatoes come to a boil, cook until fork tender, about 10 minutes. Drain and pass the potatoes through a potato ricer into a bowl. Stir in some of the heated cream until the consistency is thick, creamy and pourable, adding cream as needed. Season with salt and pepper and stir in the butter.
For the cranberry sauce: Add the cranberries, sugar, orange zest and orange juice to a saucepan. Turn the heat to medium and cook until the cranberries have burst and the sauce thickens, about 20 minutes. Season with salt, remove from the heat, strain and set aside.
To serve: Loosen the stuffing from the sides of the pan with a butter knife. Top the pan with a cake stand and flip to invert. Remove the pan. Garnish with the creamy mashed potatoes, cranberry sauce, fried onions and chives. Slice, plate and drizzle with gravy.

TURKEY AND STUFFING RING

Turkey and Stuffing Ring image

This was with recipes that came with my bundt pan. You can easily substitute leftover chicken instead of the turkey.

Provided by pines506

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 cups dry bread cubes (unseasoned stuffing bread can be used)
2 1/2 cups diced cooked turkey
2 1/2 cups shredded swiss cheese
1 teaspoon dry onion
4 eggs, beaten
2 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning

Steps:

Place 3 cups bread cubes in bottom of greased 12-cup bundt pan.
Place turkey evenly over bread, then spread Swiss cheese over turkey layer.
Sprinkle with dry onions and top with remaining 3 cups bread cubes.
Combine beaten eggs with milk and seasonings; pour over mixture in pan.
Place bundt pan in a pan of water and bake at 350°F for 1 hour.
Remove from water pan and bake an additional ten minutes or until knife comes out clean.
Cool ten minutes.
With plastic spatula lift turkey mixture away from edges of pan and remove.
Serve with steamed broccoli or veggie of choice in center of ring.

Tips:

Choose a Bundt pan that is large enough to accommodate the turkey. A 12-cup Bundt pan is a good size for a small turkey, while a 14-cup Bundt pan is better for a larger turkey.
Make sure the turkey is completely thawed before cooking. If the turkey is not thawed, it will not cook evenly.
Season the turkey inside and out with salt, pepper, and your favorite herbs and spices. This will help to flavor the turkey and make it more delicious.
Place the turkey in the center of the Bundt pan. Make sure the turkey is breast-side up.
Cover the Bundt pan with aluminum foil. This will help to keep the turkey moist during cooking.
Bake the turkey in a preheated oven according to the recipe directions. The cooking time will vary depending on the size of the turkey.
Let the turkey rest for 10-15 minutes before carving. This will help to keep the juices in the turkey.

Conclusion:

Cooking a turkey in a Bundt pan is a great way to achieve a moist and flavorful bird. This method is also relatively easy, making it a good option for beginner cooks. With a little planning and preparation, you can easily make a delicious turkey in a Bundt pan that will impress your family and friends.