Gordon Ramsay Bread Stuffing Recipe

The first time I screwed this up, I thought stuffing was just soggy bread in a pan. I blitzed everything into a mushy mess, over-seasoned the hell out of it, and didn’t realize until too late that texture is the whole game. Ramsay’s stuffing isn’t filler. It’s savory, crisp-topped, herby comfort—and when it’s right, it’s the soul of the plate.

This version sticks close to what Ramsay taught: start with aromatics, season with intention, control moisture like a hawk. Here’s how to make it work every time.

Why This Works (And Where Most Go Wrong)

Gordon’s version builds flavor in layers. Most people skip this. They dump raw onion and celery into the bread, expecting the oven to do the work. It won’t. You must sweat the veg in butter first—that’s where the deep flavor happens.

The other trap? Texture. People drown the bread in butter or broth. Ramsay’s ratio is clean: just enough fat to coat and soften, never enough to pool. The foil trick? Locks in moisture early, then you crisp the top like a roast potato.

Ingredients That Actually Matter

• Bread cubes (9 cups / 315g): Day-old or oven-dried is key. Fresh bread turns to paste.
• Butter (1 cup / 225g): This isn’t “use less” butter—it’s “use it properly.” Melted, used to sweat veg, not soaked into the bread.
• Celery with leaves (1½ cups / 150g): The leaves add herbaceous bite. Don’t bin them.
• Onion (¾ cup / 110g): Classic base, but sweat it down—raw onion ruins stuffing.
• Salt (2 tsp / 12g): Balance the bread’s blandness. Taste as you go.
• Dried sage, thyme (1 tsp each / 5g): Sage is dominant; thyme adds depth. Don’t go overboard.
• Poultry seasoning (1 tsp / 5g): Blend of savory herbs—optional but accurate.
• Black pepper (½ tsp / 2g): Heat + edge.

Swaps I tested:

• Added cooked sausage? Excellent.
• Used croutons instead of soft bread? Too salty, too crunchy.
• Subbed olive oil? It’s not the same. Butter wins.

How To Make Gordon Ramsay Bread Stuffing

Preheat your oven to 175°C (350°F). Grease a large casserole dish or use parchment for easy cleanup.

In a large skillet, melt 225g (1 cup) unsalted butter over medium heat. Add 150g chopped celery (with leaves) and 110g chopped onion. Cook gently for 5–10 minutes. You’re not browning—you’re sweating. Onions should go translucent, celery slightly softened.

Meanwhile, in a huge bowl, toss 315g (9 cups) of soft bread cubes with 12g salt, 5g dried sage, 5g thyme, 5g poultry seasoning, and 2g black pepper. Use your hands to coat everything evenly.

Pour the buttery veg over the bread. Mix thoroughly. If it feels dry, only then add a tablespoon or two of warm stock.

Pack the mixture into your dish. Press down slightly—it should hold shape but not be compacted like bricks.

Cover tightly with foil. Bake for 50 minutes. Then remove foil and bake another 10–15 until the top is golden and crisp.

What Gordon Ramsay Says About This Dish

“Stuffing should never be soggy—it should have texture, bite, and taste like something you want to eat on its own.”

That changed my thinking. I stopped treating stuffing like filler and started seasoning it like the main event.

“Always sweat your veg—raw onion will never soften properly in the oven.”

Tried skipping that once. It’s true: the onion stays harsh and overpowers everything.

“Use stale bread or toast it—it’s about absorbing flavor, not collapsing.”

Using soft bread directly? Amateur move. I toast mine for 10 minutes if I’m in a rush.

“Don’t drown it. Butter is flavor, not soup.”

I used to soak my stuffing. Now I coat it. Way better texture.

What I Got Wrong (And How I Fixed It)

• Used fresh bread: Turned mushy. Fix: dry it out in a low oven (120°C) for 15 minutes.
• Skipped tasting before baking: It was underseasoned. Now I always taste a cube.
• Didn’t cover it in the oven: It dried out. Foil is non-negotiable.
• Added too much broth once: Became paste. Stick to veg moisture + minimal broth only if needed.

Variations That Actually Hold Up

• Add cooked sausage or pancetta: Boosts richness.
• Throw in roasted chestnuts: Great for Christmas.
• Use fresh herbs (sage, thyme, parsley): Even better—but triple the quantity.

Don’t add cheese. It melts and messes with the structure.

Pro Tips That Change the Game

• Make it ahead: Assemble and refrigerate up to 2 days ahead. Bake day-of.
• Add warm broth only if dry: Bread type varies—trust your hands.
• Want extra crispy top? Dot with butter before the final 10 minutes uncovered.
• Check doneness: Top should be golden, middle piping hot (75°C / 165°F internal).

Storage + Leftover Moves

• Fridge: 3 days, airtight container.
• Freezer: Up to 2 months. Wrap tightly.
• Reheat: Oven at 160°C (325°F), covered. Add splash of broth if dry.
• Leftover hack: Form into patties, pan-fry in butter—next-level breakfast.

FAQs

Q: Can I use store-bought croutons?
You can, but watch the salt. And they won’t soak flavor like soft cubes.

Q: What herbs does Gordon use?
Sage and thyme are staples. Sometimes fresh parsley added last-minute.

Q: Why does my stuffing come out dry?
Your bread was too stale or you didn’t cover the dish while baking. Use foil.

Q: Can I cook it inside the bird?
Technically yes, but you risk uneven doneness. Oven-baked gives better texture.

Q: Is this vegetarian?
Yes, if you use vegetable broth (optional). Just don’t add sausage.

Try More Recipes:

• Gordon Ramsay Shortbread Cookies Recipe
• Gordon Ramsay White Bread Recipe
• Gordon Ramsay Irish Soda Bread Recipe