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
Method
- 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.