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–+ servings
buttery herb croissant stuffing
Author: Laurel Braun

Best Stuffing Ever: Buttery Herb Croissant Stuffing

5 from 1 vote
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.
Prep Time: 13 minutes
Cook Time: 1 hour 7 minutes
Total Time: 1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 6

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 the salt 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. Whisk the egg with the broth and pour over the stuffing. Stir well to combine then place in the preheated oven.
  5. 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.