The idea for this recipe arose out of desperation – I was making a huge Thanksgiving dinner and I didn’t have enough bread on hand. After digging through my freezer, I found a bunch of croissants I had made but didn’t quite turn out. Forgotten and destined to be thrown out in another few months when they inevitably became freezer burnt, I decided it couldn’t hurt to add croissants to the mix.
It definitely didn’t hurt – the croissants made the stuffing into an absolute masterpiece.
Next step was the all-croissant stuffing, and it sure lived up to my expectations. Crisp and buttery pieces of croissant soak up the amazing flavours of the vegetables and herbs, resulting in a dish that’s reminiscent of a savoury breakfast dish. Eat it for breakfast, I won’t judge!
The best part about this dish is its a great way to use up extra croissants or to use marked-down croissants from the grocery store. Buy a bunch when they go on sale and throw them in the freezer until the holidays!
How to Make Buttery Herb Croissant Stuffing:
Start by preheating the oven to 350℉.
Cut the day old croissants into ½-1″ pieces and set aside. If you have time earlier, you can cut them up and let them sit out, uncovered, for a few hours to dry out even more.
In a medium pot, melt the butter over medium-low. Once bubbling and hot, add the onion, garlic, and celery. Cook for 5 minutes until softened. Add in the herbs and stir well, cooking for another 30-60 seconds.
Remove from heat and mix in the croissant pieces. Stir until well combined before adding to an oven safe baking dish.
Bake for one hour, uncovered, stirring once or twice while baking.
Best Stuffing Ever: Buttery Herb Croissant Stuffing
Equipment
- 9 x 12″ baking dish
Ingredients
- 500 g (18 oz) day-old croissants 8 medium or 6 large
- ¼ cup salted butter
- 1 medium yellow onion chopped
- 2 large celery stalks chopped
- 4 garlic cloves minced
- 1 tbsp fresh sage or 1 tsp dried or 1/4 tsp ground
- 1 tbsp fresh thyme or 1 tsp dried or 1/4 tsp ground
- 1 tbsp fresh parsley or 1 tsp dried or 1/4 tsp ground
- 1 ½ tsp fresh rosemary or 1/4 tsp dried
- 1 ½ tsp fresh savoury or 1/4 tsp ground
- ¼ tsp fine sea salt or more to taste
- 1 egg
- 1 cup broth if using low sodium – add another ¼ tsp salt
Directions
- Preheat oven to 350℉. Cut the day old croissants into ½-1″ pieces and set aside.
- In a medium pot, melt the butter over medium-low. Once bubbling and hot, add the onion, garlic, and celery. Cook for 5 minutes until softened. Add in the herbs and stir well, cooking for another 30-60 seconds.
- Remove from heat and mix in the croissant pieces. Stir until well combined before adding to an oven safe baking dish.
- Bake for one hour uncovered, stirring once or twice while baking.
