Best Stuffing Ever: Buttery Herb Croissant Stuffing
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.
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.
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.