12 Gordon Ramsay Stuffing Recipes

Gordon Ramsay’s style of cooking is all about big, clean flavors and proper technique, and stuffing is a perfect place to put that into practice. Think properly softened onions, fresh herbs rather than dried, bread with real texture, and a crisp, deeply golden finish instead of a soggy middle. These recipes are inspired by that approach, mixing British classics like sage and onion and chestnut with bolder, modern combinations.

Every recipe here is baked outside the bird, in a dish, a log, a wreath or as individual balls, so you get more of the crunchy edges everyone fights over and an easy, reliable 165°F (74°C) in the center. Many can be prepped a day ahead, which frees up precious time on the big day.

1. Sage and Onion Stuffing Balls

This British classic is all about sweet, softened onions and plenty of fresh sage, rolled into balls so every one is crisp on the outside. Serve them piled around the roast or alongside a jug of gravy.

Servings: 16 balls · Total time: 50 minutes

Ingredients

• 4 tablespoons butter, plus 2 tablespoons melted for brushing
• 2 large onions, finely chopped
• 3 tablespoons chopped fresh sage
• 4 cups fresh white breadcrumbs
• Zest of 1 lemon
• 1 large egg, beaten
• 1/2 cup turkey or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 16 small fresh sage leaves, for topping

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet or cast-iron pan with parchment.
2. Melt the butter in a skillet over medium-low heat and cook the onions for 12 to 15 minutes until soft and sweet without browning. Stir in the chopped sage.
3. Mix the onions with the breadcrumbs, lemon zest, egg, broth, salt and pepper until the mixture holds together when squeezed.
4. Roll into 16 balls, press a sage leaf onto each and brush with melted butter.
5. Bake for 20 to 25 minutes until deep golden and crisp and the centers reach 165°F (74°C).

2. Chestnut and Thyme Stuffing

Sweet, buttery chestnuts and fresh thyme give this stuffing a rich, festive flavor with a lovely texture. A little nutmeg in the broth adds warmth without shouting.

Servings: 8 · Total time: 1 hour 10 minutes

Ingredients

• 1 pound crusty white bread, cut into 3/4-inch cubes and dried
• 5 tablespoons butter
• 1 large onion, finely chopped
• 3 celery stalks, finely diced
• 2 cups roasted and peeled chestnuts, roughly chopped
• 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• 2 1/2 cups turkey or chicken broth
• 2 large eggs, beaten
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9×13-inch dish.
2. Melt the butter in a large skillet and cook the onion and celery for 8 minutes until soft. Add the chestnuts and thyme and cook for 3 minutes until the chestnuts are lightly toasted.
3. Toss the bread, chestnut mixture and parsley in a large bowl. Whisk the broth, eggs and nutmeg, pour over and toss. Season well.
4. Spread in the dish, cover with foil and bake for 20 minutes, then uncover and bake 20 minutes more until crisp on top and the center reaches 165°F (74°C).

3. Chicken Sausage, Apricot and Pistachio Stuffing Log

Juicy chicken sausage meat is studded with sweet apricots and bright green pistachios, then rolled and baked into a log that slices beautifully. It looks impressive on the plate and can be made a day ahead.

Servings: 8 · Total time: 1 hour 15 minutes

Ingredients

• 1 tablespoon butter
• 1 medium onion, finely chopped
• 1 pound ground chicken sausage meat (casings removed)
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup dried apricots, chopped
• 1/2 cup shelled pistachios, roughly chopped
• 2 tablespoons chopped fresh sage
• 1 teaspoon fresh thyme leaves
• Zest of 1 orange
• 1 large egg, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Melt the butter in a skillet and cook the onion for 8 minutes until soft, then cool.
2. Mix the onion with the sausage meat, breadcrumbs, apricots, pistachios, sage, thyme, orange zest, egg, salt and pepper until combined.
3. Shape into a 12-inch log on a sheet of parchment, roll up tightly, then wrap in foil and twist the ends to seal.
4. Bake on a baking sheet for 35 minutes, then unwrap, open the parchment and bake 10 to 15 minutes more until golden and the center reaches 165°F (74°C).
5. Rest for 10 minutes before slicing into thick rounds.

4. Lemon and Thyme Stuffing with Pine Nuts

Plenty of lemon zest and fresh thyme keep this stuffing light and fragrant, a welcome contrast to rich roast meat and gravy. Toasted pine nuts add a buttery crunch.

Servings: 8 · Total time: 1 hour

Ingredients

• 1 pound sourdough or country bread, cubed and dried
• 5 tablespoons butter
• 1 large onion, finely chopped
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 1 1/2 tablespoons fresh thyme leaves
• Zest of 2 lemons plus 1 tablespoon juice
• 1/2 cup toasted pine nuts
• 1/4 cup chopped fresh parsley
• 2 1/2 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and butter a gratin or 9×13-inch dish.
2. Melt the butter in a skillet and cook the onion and celery for 8 minutes. Add the garlic and thyme for 1 minute.
3. Toss the bread with the vegetables, lemon zest, pine nuts and parsley. Whisk the broth, eggs and lemon juice, pour over and toss. Season.
4. Bake covered for 20 minutes, then uncover and bake for 15 to 20 minutes until golden and the center reaches 165°F (74°C).

5. Wild Mushroom and Parmesan Stuffing

Mushrooms are seared hard in batches so they brown properly and taste deeply savory, then folded through bread with nutty Parmesan. It is a rich, earthy stuffing that can stand up to any roast.

Servings: 8 · Total time: 1 hour 10 minutes

Ingredients

• 1 pound country bread, cubed and dried
• 3 tablespoons olive oil
• 1 1/2 pounds mixed wild and cremini mushrooms, torn or sliced
• 4 tablespoons butter
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 3/4 cup grated Parmesan cheese, plus shavings to serve
• 1/4 cup chopped fresh parsley
• 2 1/2 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the oil in a large skillet over high heat and sear the mushrooms in batches, without crowding, until deeply browned. Season each batch.
3. Reduce the heat, add the butter and shallots and cook for 3 minutes, then add the garlic and thyme for 1 minute.
4. Toss the bread with the mushrooms, Parmesan and parsley. Whisk the broth and eggs, pour over and toss.
5. Bake in a buttered skillet or dish, covered for 20 minutes and uncovered for 20 minutes, until crisp and the center reaches 165°F (74°C). Top with Parmesan shavings.

6. Brioche Stuffing with Gruyere and Apple

Rich brioche, nutty Gruyere and sweet-sharp apple make a luxurious stuffing with a soft, almost custardy middle. It is indulgent, so a little goes a long way.

Servings: 8 · Total time: 1 hour 5 minutes

Ingredients

• 1 pound brioche, cubed and lightly toasted
• 4 tablespoons butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely diced
• 2 crisp apples, cored and diced
• 1 tablespoon chopped fresh sage
• 1 1/2 cups shredded Gruyere cheese, divided
• 2 cups turkey or chicken broth
• 3 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9×13-inch dish.
2. Melt the butter in a skillet and cook the onion, celery and apples for 8 minutes until softened, then stir in the sage.
3. Toss the brioche, apple mixture and 1 cup of Gruyere. Whisk the broth and eggs, pour over and toss gently. Season.
4. Spread in the dish, top with the remaining cheese and bake for 35 to 40 minutes until golden and bubbling and the center reaches 165°F (74°C).

7. Herb Butter Sourdough Stuffing with Crispy Shallots

A vibrant herb butter of parsley, chives, tarragon and garlic is melted through torn sourdough for a stuffing that tastes fresh and bright. A crown of crispy fried shallots adds crunch and a sweet, savory finish.

Servings: 8 · Total time: 1 hour 15 minutes

Ingredients

For the stuffing

• 1 1/4 pounds sourdough bread, torn into pieces and dried
• 1/2 cup butter, softened
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives, plus more for garnish
• 1 tablespoon chopped fresh tarragon
• 2 cloves garlic, grated
• 1 medium onion, finely chopped
• 2 celery stalks, finely diced
• 2 1/2 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

For the crispy shallots

• 4 shallots, thinly sliced into rings
• 2 tablespoons all-purpose flour
• 1 cup vegetable oil
• Pinch of salt

Instructions

1. Mash the butter with the parsley, chives, tarragon and garlic. Preheat the oven to 375°F (190°C).
2. Melt half the herb butter in a skillet and cook the onion and celery for 8 minutes until soft.
3. Toss the bread with the vegetables and remaining herb butter. Whisk the broth and eggs, pour over and toss. Season and spread in a buttered dish.
4. Bake covered for 20 minutes and uncovered for 20 minutes, until golden and the center reaches 165°F (74°C).
5. Meanwhile, toss the shallots in flour and fry in the hot oil over medium heat for 4 to 5 minutes until golden; drain and salt. Pile onto the stuffing with extra chives just before serving.

8. Prune and Walnut Stuffing with Rosemary

Soft, jammy prunes and toasted walnuts bring a deep sweetness and crunch, while rosemary and orange zest keep it lively. It pairs especially well with roast turkey, duck or beef.

Servings: 8 · Total time: 1 hour 5 minutes

Ingredients

• 1 pound country bread, cubed and dried
• 5 tablespoons butter
• 1 large onion, finely chopped
• 2 celery stalks, finely diced
• 1 tablespoon finely chopped fresh rosemary
• 1 cup pitted prunes, chopped
• 3/4 cup toasted walnuts, chopped
• Zest of 1 orange
• 2 1/2 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9×13-inch dish.
2. Melt the butter in a skillet and cook the onion and celery for 8 minutes, then add the rosemary for 1 minute.
3. Toss the bread with the vegetables, prunes, walnuts and orange zest. Whisk the broth and eggs, pour over and toss. Season.
4. Bake covered for 20 minutes and uncovered for 20 minutes, until golden and the center reaches 165°F (74°C).

9. Cornbread and Jalapeno Stuffing

Crumbly cornbread, charred corn, fresh jalapeno and sharp cheddar give this American-style stuffing a gentle kick. Charring the corn in a hot pan first adds a smoky sweetness.

Servings: 8 · Total time: 1 hour

Ingredients

• 8 cups crumbled day-old cornbread
• 1 tablespoon olive oil
• 1 1/2 cups corn kernels
• 4 tablespoons butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 jalapenos, seeded and diced, plus 1 sliced for topping
• 1 teaspoon ground cumin
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 2 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt to taste
• Chopped cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the oil in a 12-inch cast-iron skillet over high heat and char the corn for 5 minutes. Transfer to a large bowl.
3. Melt the butter in the skillet and cook the onion, bell pepper and diced jalapenos for 6 minutes, then add the cumin.
4. Add the vegetables, cornbread and 1 cup of cheddar to the corn. Whisk the broth and eggs, pour over and toss gently. Season and return to the skillet.
5. Top with the remaining cheese and sliced jalapeno and bake for 30 to 35 minutes until golden and the center reaches 165°F (74°C). Garnish with cilantro.

10. Turkey Bacon, Leek and Thyme Stuffing

Crisp turkey bacon brings a smoky, savory depth, while slow-cooked leeks melt into the bread for sweetness. Thyme ties the two together for a well-balanced, hearty stuffing.

Servings: 8 · Total time: 1 hour 10 minutes

Ingredients

• 1 pound crusty bread, cubed and dried
• 8 slices turkey bacon, chopped
• 4 tablespoons butter
• 3 leeks, white and light green parts, sliced and rinsed
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 1/2 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the turkey bacon in a large skillet until crisp, then transfer to a plate.
3. Melt the butter in the skillet and cook the leeks and celery over medium-low heat for 12 minutes until very soft. Add the garlic and thyme for 1 minute.
4. Toss the bread with the leeks and most of the turkey bacon. Whisk the broth and eggs, pour over and toss. Season.
5. Bake in a buttered dish, covered for 20 minutes and uncovered for 20 minutes, until golden and the center reaches 165°F (74°C). Scatter over the remaining turkey bacon.

11. Spiced Couscous Stuffing with Dried Fruit and Almonds

Fluffy couscous is perfumed with cinnamon, cumin and coriander, then tossed with dried fruit, chickpeas, toasted almonds and fresh herbs. It is a vibrant, bread-free stuffing that is ready in about 20 minutes.

Servings: 8 · Total time: 25 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 cups turkey or chicken broth
• 1 1/2 cups couscous
• 1 (15-ounce) can chickpeas, rinsed
• 1/2 cup chopped dried apricots
• 1/3 cup golden raisins
• 1/2 cup toasted sliced almonds
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• Salt and black pepper to taste

Instructions

1. Heat the oil in a saucepan and cook the onion for 6 minutes until soft. Add the garlic and spices and stir for 1 minute.
2. Pour in the broth and bring to a boil, then stir in the couscous, chickpeas, apricots and raisins.
3. Cover, remove from the heat and let stand for 5 minutes, then fluff with a fork.
4. Fold in the almonds, mint, parsley and lemon juice and season well. Serve warm.

12. Herb Stuffing Wreath with Cranberries

Baking a classic herb stuffing in a Bundt pan turns it into a show-stopping wreath with crisp edges all around. Fill the center with cranberry sauce for a festive centerpiece.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• Nonstick cooking spray
• 1 1/4 pounds white bread, cubed and dried
• 6 tablespoons butter
• 1 large onion, finely chopped
• 3 celery stalks, finely diced
• 2 tablespoons chopped fresh sage
• 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley
• 3/4 cup dried cranberries
• 2 1/2 cups turkey or chicken broth
• 3 large eggs, beaten
• Salt and black pepper to taste
• 1 1/2 cups cranberry sauce, for the center
• Fresh rosemary sprigs, for garnish

Instructions

1. Preheat the oven to 375°F (190°C) and generously coat a 10-inch Bundt pan with cooking spray.
2. Melt the butter in a skillet and cook the onion and celery for 8 minutes, then stir in the sage and thyme.
3. Toss the bread with the vegetables, parsley and dried cranberries. Whisk the broth and eggs, pour over and toss well. Season.
4. Pack the mixture firmly into the pan, cover with foil and bake for 25 minutes, then uncover and bake 20 to 25 minutes more until golden and the center reaches 165°F (74°C).
5. Rest for 10 minutes, run a knife around the edges and invert onto a platter. Fill the center with cranberry sauce and garnish with rosemary.