Thanksgiving is just around the corner! I have the wonderful opportunity to cook on “Living Dayton” this afternoon and sharing one of my newest healthified recipes: Thanksgiving Stuffed Bundt Cake.

This is super easy to make, and most of the prep work can be done the night before. You can chop up your onions, celery, and herbs, and toast your bread, all within 24 hours of making the stuffing cake. Just store everything in ziplock bags or storage containers (veggies and herbs in the fridge), and you’re all ready to go! It’s also easy enough recipe to hand off to someone who wants to help in the kitchen.

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Thanksgiving Stuffing Bundt Cake (adapted from Klosterman Bakery)


• 1 loaf of Klosterman Organic Wheat Bread (or regular white or wheat), cubed
• 4 slices of bacon
• 1 large onion, finely diced
• 3 stalks of celery, finely diced
• 10 fresh sage leaves, finely chopped
• 2/3 cup fresh parsley, chopped
• Salt and pepper
• 4 eggs, beaten
• 2-3 cups chicken broth
• Cooking spray


1. Preheat the oven to 250 degrees and bake the bread cubes on two baking sheets for about 30 minutes, stirring half way until the bread is firm.

2. Increase oven temperature to 400 degrees.

3. In a large skillet, cook bacon over medium heat and remove from pan. Reserve bacon grease, add onion and celery and sauté for 3 minutes. Add sage, parsley, salt and pepper to the skillet and mix. Remove from heat.

4. Chop or break up piece of bacon and add to skillet.

5. In a medium bowl combine chicken broth and eggs.

6. In a large bowl add bread, sautéed vegetables, chicken broth and egg mixture and gently mix until combined. Add more chicken broth if it seems too dry.

7. Spray Bundt pan with cooking spray. Fill the Bundt pan with stuffing and press down to pack it into the pan. Bake uncovered for 30- 40 minutes.

8. Let cool for 25 minutes in the pan. Use a long narrow spatula to loosen the edges. Then flip onto serving platter.

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