Croissant Stuffing
Elevate your holiday table with croissant stuffing! Packed with savory herbs, veggies, and rich flavors for an unforgettable side dish.
Equipment
- 12-inch Cast Iron Skillet OR 9x13 Baking Dish
- Skillet
Ingredients
- 12 Large Croissants, (or 20 small croissants)
- 1 lb Breakfast Sausage
- 1 Large Onion, (diced)
- 3 Celery Stalks , (about 2 cups when diced)
- 4 cloves Garlic, (diced)
- 8 Sage Leaves, (chopped)
- 1 tbsp Fresh Rosemary, (diced)
- 1/4 cup Parsley, (diced)
- 1 tbsp Fresh Thyme
- 2 tsp Kosher Salt, (more of less as desired)
- 1 tsp Black Pepper
- 1/2 cup Salted Butter
- 2 1/2 cups Chicken Broth
- 3 Large Eggs
- 1/2 cup Walnuts, (optional)
Instructions
- Preheat the oven to 350 degrees F. Tear each croissant into three pieces and place onto a baking sheet. Bake for 8-10 minutes, until they are a deep golden brown color. Remove and set aside. 12 Large Croissants
- Add ground sausage to a large skillet over medium heat. Cook until no longer pink, about 5 minutes, then add onions and celery and cook for an additional 5-7 minutes, until slightly softened. Add garlic, sage, rosemary, parsley, thyme, salt, and pepper. Continue to cook for 5 minutes, untril fragrant. 1 lb Breakfast Sausage 1 Large Onion 3 Celery Stalks 4 cloves Garlic 8 Sage Leaves 1 tbsp Fresh Rosemary 1/4 cup Parsley 1 tbsp Fresh Thyme 2 tsp Kosher Salt 1 tsp Black Pepper
- Add butter to the skillet and allow it to melt. Remove from heat and add chicken broth. Let it cool for about 5 minutes. 1/2 cup Salted Butter 2 1/2 cups Chicken Broth
- In a large bowl whisk together eggs. Then pour in the sausage/chicken broth mixture. Toss together to coat. Fold in 1/3 of the toasted croissants. Once incorporated, add another third, and then the last bit. Add the walnuts (if using) 3 Large Eggs 1/2 cup Walnuts
- Spray a 12-inch cast iron skillet OR 9x13 baking pan with oil. Add the croissant stuffing and cover with aluminum foil.
- Bake for 40 minutes, uncover and bake for an additional 15-20 minutes, until the tops are crispy.
Notes
- Dry the Croissants: Don’t skip toasting! It’s the key to avoiding soggy stuffing.
- Let the Mixture Cool: Cool the sausage mixture before combining it with the eggs to avoid scrambling them.
- Bake in Two Stages: Covering the dish first keeps it moist; uncovering it later ensures the top gets crispy.
- Use Fresh Herbs: Dried herbs can work in a pinch, but fresh herbs are a great way to take this dish to the next level!
Nutrition
Calories: 774kcal, Carbohydrates: 50g, Protein: 21g, Fat: 54g, Saturated Fat: 25g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 210mg, Sodium: 1722mg, Potassium: 392mg, Fiber: 4g, Sugar: 13g, Vitamin A: 1464IU, Vitamin C: 7mg, Calcium: 83mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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