
Yields:
10 - 12 serving(s)
Prep Time:
25 mins
Total Time:
2 hrs 10 mins
Cal/Serv:
554
Would Grandma really be all that upset if you tried a new stuffing (dressing?) this holiday? Her cornbread stuffing is undoubtedly delicious and nostalgic, but what if we switched it up a bit this year and tried something new? Enter: croissant stuffing. You heard us. Light, buttery, flaky croissants in your Thanksgiving stuffing. Don’t worry about the other breads; they’ll find their way into a bread pudding or French toast casserole.
Different from a traditional stuffing that uses hearty breads like French bread, white bread, or cornbread, we opted for a daintier/delicate carb in this recipe—which surprisingly enough holds up well in a loaded casserole. Don't get us wrong, this is still a stick-to-your-ribs kind of side dish to pair with your turkey on Thanksgiving or Christmas, but it’s somewhat lighter in texture and has a lovely sort of freshness to it (thanks to seasonal add-ins like chopped apples, dried cranberries, toasted pecans, and a trio of fresh herbs). We use dry white wine to deglaze the pan and add a touch more flavor to our stuffing, but feel free to use an equal amount of chicken broth in its place if you prefer.
Trust us, this is the stuffing that has everything—savory, sweet, a little crunch, a bit of freshness—all tossed together with dreamy croissants in your 13" x 9". Have you started planning your holiday menu yet? Be sure to write this one down. If you happen to have any stuffing leftover after the big day, simply store in an airtight container in the refrigerator for up to 4 days.
Looking for other ways to use our favorite carb? Try these brownie batter croissants, lemon blueberry croissant bake, or cheesy croissant casserole.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1 lb.
croissants (10 to 12), torn into 2" to 3" pieces
- 6 Tbsp.
unsalted butter, divided, plus more for baking dish
- 1 Tbsp.
(or more) extra-virgin olive oil
- 1 lb.
ground pork breakfast sausage
- 2
medium yellow onions, finely chopped
- 4
stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
- 2
medium or 1 large tart apple (such as Honeycrisp or Granny Smith), cored, cut into 1/2" cubes
- 3
cloves garlic, finely chopped
- 1 Tbsp.
finely chopped fresh rosemary
- 1 Tbsp.
finely chopped fresh sage
- 1 Tbsp.
finely chopped fresh thyme
- 1/2 cup
dry white wine
- 3/4 cup
coarsely chopped toasted pecans
- 3/4 cup
dried cranberries
- 2
large eggs, lightly beaten
- 2 cups
(or more) low-sodium chicken broth
Directions
- Step 1Arrange a rack in center of oven; preheat to 350°. Arrange croissant pieces in an even layer on 1 to 2 baking sheets. Bake, tossing occasionally, until toasted and dry, 12 to 15 minutes.
- Step 2Meanwhile, grease a 13" x 9" baking dish with butter. In a large Dutch oven over medium heat, heat oil. Cook sausage, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Using a slotted spoon, transfer sausage to a medium bowl. Discard all but about 1 Tbsp. grease. (If sausage didn't render that much grease, add an extra drizzle of oil.)
- Step 3In same pot over medium heat, heat reserved grease and 3 Tbsp. butter until melted. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add apples and cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes. Add garlic, rosemary, sage, and thyme and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and bring to a simmer, stirring and scraping up any browned bits from bottom of pan, until wine is mostly evaporated, 2 to 3 minutes.
- Step 4Remove pot from heat. Add pecans, cranberries, and sausage and stir to combine. Add croissant pieces and gently toss to coat.
- Step 5In a large glass measuring cup, microwave 3 Tbsp. butter until melted. Add eggs and broth and whisk to combine. Pour over croissant mixture and gently toss to coat. Add up to 1/2 c. more broth as needed until croissants are mostly hydrated but still maintain their form (i.e., not overly soggy). Transfer croissant mixture to prepared dish.
- Step 6Bake stuffing, uncovered, until golden and heated through, 40 to 45 minutes. Let cool 10 to 15 minutes before serving.
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