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A spoon in the white ceramic casserole dish holding the croissant stuffing on a light-colored placemat.
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Favorite Croissant Stuffing

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.
Course Side Dishes
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10 people
Calories 377kcal

Equipment

  • Mixing bowls
  • 9-inch-by-13-inch baking dish

Ingredients

  • 12 cups torn croissant pieces about 12 large croissants
  • 2 tablespoons salted butter
  • 2 celery ribs chopped
  • 1 yellow onion diced
  • 4 garlic cloves grated or minced
  • 2 beaten eggs
  • 2 cups chicken or vegetable stock
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons poultry seasoning
  • ½ teaspoon salt
  • 1 tablespoon Dijon 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.

Nutrition

Serving: 0.5cup | Calories: 377kcal | Carbohydrates: 35g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 499mg | Potassium: 186mg | Fiber: 2g | Sugar: 9g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg