Print

Gordon Ramsay Chestnut and Sage Sourdough Stuffing

Gordon Ramsay Chestnut and Sage Sourdough Stuffing - recipe card
Print Recipe

This luxurious stuffing combines sweet roasted chestnuts, fragrant sage, and tangy sourdough for a deeply savory side dish. The result is a crisp, golden top with a moist, flavorful interior — perfect for holiday feasts or any roast dinner. With no bacon or alcohol, it’s a vegetarian-friendly showstopper that doesn’t compromise on flavor.

Ingredients

Scale
  • 1 lb (450g) sourdough bread, cut into 1-inch cubes (about 8 cups)
  • 4 tablespoons unsalted butter, plus extra for greasing
  • 1 large onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 7 oz (200g) cooked peeled chestnuts, roughly chopped
  • 1 1/2 cups vegetable stock
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 300°F (150°C). Spread the sourdough cubes on a baking sheet in a single layer and bake for 10-12 minutes, until dried out but not browned. This step ensures the bread soaks up the flavorful liquid without turning mushy.
  2. Increase oven temperature to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
  3. In a large skillet, melt the 4 tablespoons of butter over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8 minutes. Do not brown; reduce heat if necessary.
  4. Add the garlic, sage, and thyme to the skillet and cook for 1 minute, until fragrant. Stir in the chopped chestnuts and cook for another 2 minutes to warm through. Remove from heat.
  5. In a large bowl, combine the dried bread cubes and the chestnut mixture. Toss well to distribute evenly.
  6. In a separate bowl, whisk together the vegetable stock, beaten egg, salt, and pepper. Pour this mixture over the bread and toss gently until all the bread is moistened. Let sit for 5 minutes to absorb.
  7. Transfer the stuffing to the prepared baking dish and spread evenly. Cover with foil and bake for 25 minutes.
  8. Remove the foil and bake for another 20-25 minutes, until the top is golden brown and crisp. Let rest for 10 minutes before serving.

Notes

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: Cover with foil and bake at 350°F (175°C) for 15-20 minutes, then uncover and bake for 5 minutes to re-crisp the top. Alternatively, reheat in the microwave, covered, in 30-second intervals until hot.

Nutrition

Keywords: chestnut stuffing, sage and onion stuffing, sourdough stuffing, vegetarian stuffing, Gordon Ramsay recipe, holiday side dish, Christmas stuffing, easy stuffing recipe, no bacon stuffing, baked stuffing, homemade stuffing, sage chestnut recipe

Find it online: https://gordonramsayeats.com/gordon-ramsay-chestnut-and-sage-sourdough-stuffing/