
Yields:
8
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Torn croissants make this stuffing rich and amazingly buttery.
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 12 oz.
breakfast sausage, casings removed if necessary
- 6 Tbsp.
butter, plus more for baking dish, divided
- 4
celery stalks
- 4
medium leeks, finely chopped
- 1
sweet-tart apple, such as pink lady or granny smith, cored and chopped
kosher salt
Freshly ground black pepper
- 1/2 cup
dry white wine
- 10 cups
torn croissants (about 8 croissants), dried overnight
- 2 Tbsp.
freshly chopped sage
- 2 Tbsp.
freshly chopped thyme
- 2
large eggs
- 3 cups
low-sodium chicken or vegetable broth
Directions
- Step 1Preheat oven to 350°. In a large skillet over medium-high heat, heat olive oil. Add sausage and cook, breaking up with a wooden spoon, until browned, 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons butter to skillet along with celery, leeks, and apple. Season with salt and pepper and cook, stirring often, until tender, 6 to 8 minutes. Add wine and cook, stirring, until almost evaporated, 2 minutes. Transfer vegetable mixture to bowl with sausage and add croissant pieces, sage, and thyme and toss to combine.
- Step 2In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over croissant mixture and toss until evenly moistened, adding more broth ¼ cup at a time until croissant pieces seem hydrated (you might not use it all).
- Step 3Butter a 3-quart baking dish and add stuffing. Dot with remaining 4 tablespoons butter and cover dish with foil. Bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425° and continue to bake until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.
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