Make your next holiday dinner extra memorable with this favorite croissant stuffing! Flaky, buttery croissants are baked to perfection with a medley of fresh herbs, onions, garlic and celery in a custard-like filling to make one dish that's full of those classic stuffing flavors. Plus, this recipe only requires about 20 minutes of hands-on prep time, and you can prepare it ahead of serving.
12cupstorn croissant piecesabout 12 large croissants
2tablespoonssalted butter
2celery ribschopped
1yellow oniondiced
4garlic clovesgrated or minced
2beaten eggs
2cupschicken or vegetable stock
½cupheavy cream
2tablespoonschopped fresh sage
1tablespoonchopped fresh rosemary
2teaspoonsfresh thyme leaves
2teaspoonspoultry seasoning
½teaspoonsalt
1tablespoonDijon mustard
Few dashes of Worcestershire sauce
Instructions
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. (If you don't have time to do this, see notes for an alternative.)
Heat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add the celery and onion and cook until softened, about four to six minutes, stirring occasionally. In the last 30 seconds, add the garlic, stirring constantly.
In a large mixing bowl, whisk together the eggs, stock, heavy cream, sage, rosemary, thyme, poultry seasoning, salt, Dijon mustard and Worcestershire sauce. 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.
Spread the croissant stuffing into a greased 9-inch-by-13-inch baking dish. Bake uncovered for 30-35 minutes. Enjoy!
Video
Notes
To make ahead of time, prepare the vegetable mixture and egg mixture as directed but store in separate containers in the refrigerator for up to two days. Remove from the refrigerator 30-60 minutes before baking to take off the chill. Assemble and bake as directed.
For an even crisper croissant, bake the torn croissants in a 350-degree oven on a large baking sheet for about five minutes until toasted. This is optional. I don’t usually take this step because I like the texture as is, but it’s a good step to take if you prefer a crisper topping. However, don't skip this step if you don't have time to leave out croissants.
Wait until right before baking to make this croissant stuffing if you’re preparing the dish ahead of serving time. You don’t want the dry bread to absorb too much liquid before baking.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.