Allow the croissant pieces to sit out uncovered eight hours to overnight in a large mixing bowl to allow the bread to dry out and stiffen.
1
Melt butter in a large skillet over medium heat. Add the celery and onion and cook until softened. Stir in garlic in the last 30 seconds.
2
In a large mixing bowl, whisk together the eggs, stock, heavy cream, sage, rosemary, thyme, poultry seasoning, salt, Dijon mustard and Worcestershire sauce.
3
Once it becomes one cohesive mixture, stir in the vegetable mixture. Pour the egg mixture over the torn croissant pieces in the large mixing bowl. Stir to coat well.
4
Spread the croissant stuffing into a greased 9-inch-by-13-inch baking dish. Bake uncovered for 30-35 minutes. Enjoy!
5