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Gordon Ramsay Stuffing Muffins

Gordon Ramsay Stuffing Muffins - recipe card
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Crisp, golden-brown stuffing muffins with a savory herb and vegetable filling, inspired by Gordon Ramsay’s classic Christmas stuffing. These individual portions are perfect for portion control and make a stunning side dish for any roast dinner.

Ingredients

Scale
  • 2 tablespoons unsalted butter, plus extra for greasing
  • 1 medium onion, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 4 cups stale sourdough bread, cut into 1/2-inch cubes
  • 1/2 cup vegetable broth
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with butter, including the rims, to prevent sticking.
  2. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and celery; cook until softened and translucent, about 5-7 minutes. Stir in garlic, sage, thyme, and parsley; cook for 1 minute until fragrant.
  3. In a large bowl, combine bread cubes, cooked vegetable mixture, vegetable broth, eggs, salt, and pepper. Mix until bread is evenly moistened but not soggy. If mixture seems dry, add more broth 1 tablespoon at a time.
  4. Fold in Parmesan cheese if using.
  5. Divide mixture evenly among muffin cups, pressing down gently with the back of a spoon to compact. Mound slightly on top for a rustic look.
  6. Bake for 20-25 minutes, until golden brown and crisp on top. A toothpick inserted in the center should come out clean.
  7. Let cool in the pan for 5 minutes, then run a knife around edges to loosen and transfer to a wire rack. Serve warm.
  8. For extra crispness, return muffins to the oven directly on the rack for 2-3 minutes after removing from the pan.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat: Wrap in foil and warm in a 350°F (175°C) oven for 10-12 minutes, or microwave for 1-2 minutes. For crispy tops, reheat uncovered in the oven.

Nutrition

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