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Gordon Ramsay Apple and Sausage Stuffing

Gordon Ramsay Apple and Sausage Stuffing - recipe card
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A savory, herb-packed stuffing that balances sweet apples with rich, well-seasoned chicken sausage. The bread cubes soak up stock and egg, yielding a custardy center with a golden, crisp top. Perfect alongside roast chicken or turkey for a stress-free holiday side.

Ingredients

Scale
  • 6 cups (about 10 oz) day-old rustic bread, cut into 1/2-inch cubes
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 tablespoon olive oil
  • 1 large onion, finely diced (about 1 1/2 cups)
  • 2 celery stalks, finely diced (about 3/4 cup)
  • 1 lb mild Italian chicken sausage, casings removed
  • 2 medium tart apples (such as Granny Smith), peeled, cored, and diced 1/2-inch
  • 3 garlic cloves, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups low-sodium chicken stock
  • 1 large egg, lightly beaten

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter. Spread bread cubes on a rimmed baking sheet and toast in the oven for 8-10 minutes, until lightly golden and dry. Transfer to a large bowl and set aside. Toasting the bread ensures it absorbs the stock without turning mushy.
  2. In a large skillet, melt butter with olive oil over medium heat. Add onion and celery and cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Do not brown; adjust heat if needed. Transfer to the bowl with the bread.
  3. In the same skillet over medium-high heat, add chicken sausage. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. The sausage should reach an internal temperature of 165°F (74°C). Add apples and garlic and cook for 3-4 minutes more, until apples begin to soften but still hold their shape. Stir in sage, thyme, salt, and pepper and cook for 30 seconds until fragrant. Remove from heat and add to the bread mixture.
  4. In a small bowl, whisk together chicken stock and egg. Pour over the bread mixture and toss gently until evenly moistened. Let stand for 5 minutes to allow the bread to absorb the liquid. If mixture seems dry, add a splash more stock; it should be moist but not soggy.
  5. Transfer stuffing to the prepared baking dish and spread into an even layer. Cover tightly with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes, until top is golden brown and crisp and internal temperature reaches 165°F (74°C). Let rest for 5-10 minutes before serving.

Notes

Storage: Cool completely, then cover and refrigerate for up to 3 days. Freeze for up to 2 months in an airtight container. Reheat: Thaw overnight in refrigerator if frozen. Reheat covered with foil in a 350°F (177°C) oven for 15-20 minutes, then uncover for 5 minutes to crisp. Alternatively, reheat individual portions in the microwave, though the top will not be crisp.

Nutrition

Keywords: Gordon Ramsay stuffing, apple and sausage stuffing, chicken sausage stuffing, holiday side dish, Thanksgiving stuffing, easy stuffing recipe, savory bread pudding, British stuffing, no pork stuffing, apple stuffing, baked stuffing

Find it online: https://gordonramsayeats.com/gordon-ramsay-apple-and-sausage-stuffing/