Best Stuffing Ever: Buttery Herb Croissant Stuffing

by Laurel Braun
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The idea for this Buttery Herb Croissant Stuffing 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.

buttery herb croissant stuffing

It definitely didn’t hurt – the croissants made the stuffing into an absolute masterpiece that became a buttery herb delight.

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 for your buttery herb croissant stuffing!

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, ensuring all buttery herb flavors are incorporated.

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.

buttery herb croissant stuffing
Author: Laurel Braun

Best Stuffing Ever: Buttery Herb Croissant Stuffing

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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 turkey dinner breakfast. The perfect side dish at the holiday table.
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Prep Time 13 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Ingredients Equipment Method Notes

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

Equipment

  • 9 x 12" baking dish

Method

  1. Preheat oven to 350℉. Cut the day old croissants into ½-1" pieces and set aside.
  2. 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.
  3. Remove from heat and mix in the croissant pieces. Stir until well combined before adding to an oven safe baking dish.
  4. Bake for one hour uncovered, stirring once or twice while baking.

Notes

Reheat Instructions: Freezer friendly. Reheat overnight in the fridge. Reheat at 350℉ in baking dish covered with foil for 20 min then uncovered for 10 min.
Use veggie broth for vegetarian or turkey/chicken broth.
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