Print

Gordon Ramsay Cranberry Pecan Stuffing

Gordon Ramsay Cranberry Pecan Stuffing - recipe card
Print Recipe

This stuffing combines the sweet-tart pop of cranberries with the buttery crunch of pecans, all bound together by a savory herb-infused custard. The bread cubes toast to golden perfection, creating a crisp top with a moist, flavorful interior. It’s the ultimate holiday side dish that will steal the show at your table.

Ingredients

Scale
  • 6 cups (about 12 oz) day-old rustic bread, cut into 1-inch cubes
  • 4 tablespoons unsalted butter, plus more for greasing
  • 1 medium onion, finely diced (about 1 cup)
  • 3 celery stalks, finely diced (about 1 cup)
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup dried cranberries
  • 1 cup pecan halves, roughly chopped
  • 1 1/2 cups low-sodium chicken or vegetable stock
  • 2 large eggs, lightly beaten
  • 1/2 cup fresh flat-leaf parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C) and position a rack in the center. Generously butter a 9×13-inch baking dish. Spread the bread cubes in a single layer on a large rimmed baking sheet and toast in the oven for 8-10 minutes, until lightly golden and dry. This step ensures the bread won’t turn mushy when combined with the wet ingredients.
  2. While the bread toasts, melt the 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. Do not let them brown; adjust the heat to medium-low if needed.
  3. Add the minced garlic, thyme, rosemary, salt, and pepper to the skillet. Cook for 1 minute, until fragrant. Stir in the dried cranberries and chopped pecans and cook for another 2 minutes, allowing the flavors to meld. Remove the skillet from the heat.
  4. In a large mixing bowl, whisk together the stock and beaten eggs until well combined. Add the toasted bread cubes, the cooked vegetable mixture, and the chopped parsley. Gently toss until the bread is evenly moistened but not soggy. Let it sit for 5 minutes to absorb the liquid.
  5. Transfer the stuffing mixture to the prepared baking dish, spreading it into an even layer. Do not pack it down; a loose pile allows for a crisp top and fluffy interior. Cover tightly with foil and bake for 25 minutes.
  6. Remove the foil and continue baking for 15-20 minutes, until the top is golden brown and crisp, and the internal temperature reaches 160°F (71°C). If the top browns too quickly, loosely tent with foil. Let the stuffing rest for 5 minutes before serving.
  7. Note: For a stovetop alternative, after mixing, cook the stuffing in a large covered skillet over medium-low heat for 15 minutes, then uncover and continue cooking until heated through and slightly crisp, about 5 minutes more.

Notes

Storage: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Freezing: Transfer cooled stuffing to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: Place in a 350°F (175°C) oven, covered with foil, for 15-20 minutes, then uncover for 5 minutes to crisp the top. Alternatively, microwave individual portions on high for 1-2 minutes, though the texture will be softer.

Nutrition

Keywords: Gordon Ramsay stuffing, cranberry pecan stuffing, holiday stuffing, Thanksgiving side dish, christmas stuffing recipe, easy stuffing, bread stuffing, pecan stuffing, cranberry stuffing, baked stuffing, no bacon stuffing, vegetarian stuffing

Find it online: https://gordonramsayeats.com/gordon-ramsay-cranberry-pecan-stuffing/