Croissant Stuffing

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!