This Gordon Ramsay Stuffing For Turkey Recipe is a savory and buttery recipe, which is made with toasted bread and celery. It’s the perfect complement to roast turkey, ready in about 4 hours and 15 minutes.
Jump to RecipeGordon Ramsay Stuffing For Turkey Recipe Ingredients
- 12 lb whole turkey
- 5 tbsp butter, divided
- 1 package dry bread stuffing mix
- 1 cup chopped celery
- ¼ cup chopped onion
- 4 slices toasted white bread, torn into small pieces
- Salt + pepper, to taste
- 2 tbsp vegetable oil
How To Make Gordon Ramsay Stuffing For Turkey Recipe
- Prepare the Oven and Turkey: Preheat your oven to 350°F (175°C). Remove the giblets from the turkey, rinse the bird inside and out, and pat it completely dry with paper towels. Place it in a large roasting pan.
- Prepare the Stuffing Base: In a saucepan, bring 1¾ cups of water and 4 tablespoons of the butter to a boil. Remove from the heat, stir in the dry bread stuffing mix, cover, and let it rest for 5 minutes until the liquid is absorbed. Fluff with a fork.
- Sauté the Aromatics: In a separate skillet, melt the remaining 1 tablespoon of butter over medium heat. Sauté the chopped celery and onion for 5–7 minutes until softened and fragrant.
- Combine the Stuffing: In a large bowl, combine the prepared stuffing mix, the sautéed vegetables, and the torn pieces of toasted white bread. Season to taste with salt and pepper and mix well.
- Stuff the Turkey: Let the stuffing mixture cool slightly. Loosely stuff the mixture into the main body cavity and the smaller neck cavity of the turkey. Do not pack it too tightly.
- Roast the Turkey: Rub the entire outside of the turkey with the vegetable oil and season with salt and pepper. Cover the turkey loosely with aluminum foil. Roast for 3½ to 4 hours. The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 180°F (85°C), and the center of the stuffing reads at least 165°F (70°C).
- Brown and Rest: Remove the foil for the last 30 minutes of cooking to allow the skin to become golden brown. Once cooked, let the turkey rest for at least 25 minutes before carving and serving the stuffing.
Recipe Tips
- Why rest the stuffing inside the turkey? Letting the stuffing rest inside the bird while the turkey rests is a great trick. The stuffing continues to soak up all the delicious, flavorful juices as the turkey’s temperature stabilizes, making it even tastier.
- Should I stuff a cold turkey? Never stuff a cold bird, especially with cold stuffing. Both the turkey and the stuffing should be at room temperature before you begin. A cold center will take much longer to reach a food-safe temperature, which can lead to uneven cooking.
- How can I make the stuffing crustier? If you prefer a crispier stuffing, you can scoop it out of the turkey after the bird has rested. Place it in a small baking dish and bake it at 400°F (200°C) for about 10 minutes until the top is golden and crusty.
- How do I check the seasoning before stuffing? You can’t adjust the seasoning once the stuffing is inside the bird. To test it, cook a small spoonful of the prepared stuffing mixture in the microwave for about 30 seconds, let it cool, and then taste it. Adjust the salt and pepper in the main batch as needed.
What To Serve With Turkey Stuffing
This classic stuffing is the centerpiece of a traditional roast dinner and pairs perfectly with:
- Roast Turkey
- Creamy mashed potatoes
- Rich gravy made from the turkey drippings
- Cranberry sauce
- Steamed green beans or roasted Brussels sprouts
How To Store Leftover Stuffing
- Refrigerate: Remove all stuffing from the turkey cavity. Cool it completely and store it in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a microwave or in an oven-safe dish with a splash of chicken broth to keep it moist until hot.
Turkey Stuffing Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 20g
- Protein: 5g
- Fat: 5g
- Saturated Fat: 2.5g
- Sodium: 400mg
- Fiber: 2g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is it safe to cook stuffing inside the turkey?
Yes, as long as you ensure the center of the stuffing reaches a minimum internal temperature of 165°F (70°C) on a meat thermometer.
Can I bake the stuffing separately?
Absolutely. If you prefer not to stuff the bird, you can bake the stuffing in a separate greased baking dish. Bake it at 350°F (175°C) for about 30 minutes, or until golden brown and cooked through.
Why is my stuffing mushy?
Mushy stuffing is usually the result of either packing it too tightly into the bird, which doesn’t allow it to cook properly, or using too much liquid in the initial mix. Always stuff loosely to allow for expansion and steam to circulate.
Gordon Ramsay Stuffing For Turkey Recipe
Course: Side DishCuisine: BritishDifficulty: Easy10
servings15
minutes4
hours150
kcalA savory and buttery stuffing with toasted bread and aromatics, designed to perfectly complement a roast turkey and keep it flavorful from the inside out.
Ingredients
12 lb whole turkey
5 tbsp butter, divided
1 package dry bread stuffing mix
1 cup chopped celery
¼ cup chopped onion
4 slices toasted white bread, torn
Salt & pepper
2 tbsp vegetable oil
Directions
- Preheat oven to 350°F (175°C). Prepare the turkey for roasting.
- Prepare the stuffing mix according to package directions using 4 tbsp of the butter.
- In a skillet, sauté the celery and onion in the remaining 1 tbsp of butter until soft.
- In a large bowl, combine the prepared stuffing mix, sautéed vegetables, and torn toast. Season to taste.
- Loosely stuff the cooled mixture into the turkey’s main and neck cavities.
- Rub the turkey with oil, cover loosely with foil, and roast for 3.5-4 hours, or until the turkey and the center of the stuffing are fully cooked.
- Uncover for the last 30 minutes of roasting to brown the skin. Let the turkey and stuffing rest for 25 minutes before carving.
Notes
- Let the stuffing rest inside the turkey while the bird rests; it will absorb more flavorful juices.
- Never stuff a cold turkey with cold stuffing, as it will take too long to reach a safe internal temperature.
- For a crustier top, scoop the stuffing out after roasting and bake it in a separate dish for 10 minutes at 400°F (200°C).
- To check the seasoning before stuffing, microwave and taste a small spoonful of the prepared mix.
