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Gordon Ramsay Wild Mushroom Stuffing

Gordon Ramsay Wild Mushroom Stuffing - recipe card
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This wild mushroom stuffing is a savory, herbaceous side dish with deep umami flavor from a mix of cremini, shiitake, and oyster mushrooms. The bread cubes soak up the mushroom juices and vegetable stock, creating a moist interior with a crisp, golden top. It’s the perfect accompaniment to roast chicken or turkey, and it’s completely meat-free and alcohol-free.

Ingredients

Scale
  • 6 cups (about 10 oz) day-old rustic bread, cut into 1/2-inch cubes
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large onion, finely diced (about 1 1/2 cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1 lb mixed wild mushrooms (cremini, shiitake, oyster), cleaned, stemmed, and roughly chopped
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tbsp fresh sage leaves, chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 cups low-sodium vegetable stock
  • 1 large egg, lightly beaten
  • 2 tbsp chopped fresh flat-leaf parsley

Instructions

  1. Preheat the oven to 375°F (190°C). Spread the bread cubes on a large baking sheet and toast for 8-10 minutes, until lightly golden and dry. Remove and set aside. This step ensures the bread holds its shape and absorbs flavor without becoming mushy.
  2. In a large skillet, melt the butter with the olive oil over medium heat. Add the onion and celery and cook, stirring occasionally, for 5-6 minutes, until softened and translucent. Do not let them brown; reduce heat if needed.
  3. Add the garlic and cook for 1 minute, until fragrant. Then add the mushrooms, thyme, sage, salt, and pepper. Increase heat to medium-high and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates. The mushrooms should be golden and tender.
  4. Pour in the vegetable stock and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes, then remove from heat. Taste and adjust seasoning if needed.
  5. In a large mixing bowl, combine the toasted bread cubes and the mushroom mixture. Add the beaten egg and chopped parsley and toss until evenly coated. The egg helps bind the stuffing and adds richness.
  6. Transfer the stuffing to a greased 9×13-inch baking dish (or equivalent 3-quart capacity). Spread it evenly and press down lightly with a spatula.
  7. Cover the dish tightly with foil and bake for 20 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and crisp. The internal temperature should reach 165°F (74°C) if tested with an instant-read thermometer.
  8. Let the stuffing rest for 5 minutes before serving. This allows the flavors to meld and makes it easier to portion.

Notes

Storage: Cool completely, then refrigerate in an airtight container for up to 3 days. Freezing: Wrap tightly in plastic wrap and foil, and 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, until heated through (165°F / 74°C). For a crisper top, uncover for the last 5 minutes. To make ahead: Prepare through step 5, cover, and refrigerate up to 24 hours. Bring to room temperature before baking.

Nutrition

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