If you’re looking for a stuffing recipe that’s anything but ordinary, you’re going to love this Croissant Stuffing with Sausage, Apples, Cranberries, and Herbs Recipe. It’s the perfect harmony of flaky, buttery croissants combined with savory sausage and bright bursts of apple and cranberry, all tied together with fragrant fresh herbs. Trust me, this stuffing isn’t just a side dish — it’s a star on its own. Stick with me, and I’ll share all my best tips to help you nail this fan-freaking-tastic recipe.
Why You’ll Love This Recipe
- Decadently Unique: Using croissants instead of regular bread takes stuffing to a whole new buttery, flaky level.
- Perfect Flavor Balance: Sweet apples and tart cranberries paired with savory sausage and herbs create a crowd-pleasing mix every time.
- Impressively Easy to Make: Despite how fancy it tastes, this recipe comes together with simple steps and everyday ingredients.
- Versatile for Any Occasion: Whether it’s a holiday feast or a cozy weekend dinner, this stuffing fits right in.
Ingredients You’ll Need
Choosing the right ingredients is part of what makes this Croissant Stuffing with Sausage, Apples, Cranberries, and Herbs Recipe so delicious. I always recommend using fresh herbs and the best croissants you can find — they really elevate the texture and flavor.
- Croissants: Day-old or fresh croissants work; tearing into 2-3 inch pieces gives the perfect bite size.
- Unsalted Butter: I love using unsalted so I can control the saltiness throughout the dish.
- Extra-virgin Olive Oil: Adds depth when cooking sausage and veggies.
- Ground Pork Breakfast Sausage: Choose quality, flavorful sausage for that juicy, savory bite.
- Yellow Onions: Finely chopped for a sweet, mellow base.
- Celery: Adds freshness and crunch; finely chopped so it blends beautifully.
- Kosher Salt & Black Pepper: To season and enhance all the flavors.
- Tart Apple: I prefer Honeycrisp or Granny Smith for their crisp texture and balance of sweet and tart.
- Garlic: Finely chopped for that punch of aroma without overpowering.
- Fresh Rosemary, Sage, Thyme: These herbs bring that classic fall flavor you want in stuffing.
- Dry White Wine: Adds a subtle acidity and depth; feel free to use chicken broth instead if you’d rather skip the wine.
- Toasted Pecans: Toasting intensifies their nuttiness and adds a wonderful crunchy contrast.
- Dried Cranberries: For bursts of tart-sweetness that brighten each bite.
- Eggs: Helps bind all the ingredients together perfectly.
- Low-Sodium Chicken Broth: Keeps the stuffing moist without being soggy.
Variations
I love how flexible this Croissant Stuffing with Sausage, Apples, Cranberries, and Herbs Recipe is. You can easily swap out or add ingredients depending on your mood or dietary needs — that’s part of what makes it my go-to.
- Make it Dairy-Free: I sometimes use olive oil exclusively instead of butter, and swap pecans for roasted pumpkin seeds for crunch.
- Spice it Up: Adding a pinch of red pepper flakes to the sausage step gives a nice warming kick — perfect if you like a little heat.
- Nut-Free Option: Simply skip the pecans and add extra cranberries or chopped apples for texture.
- Mushroom Lover’s Twist: Sautéed mushrooms mixed with the sausage add earthiness and heartiness.
How to Make Croissant Stuffing with Sausage, Apples, Cranberries, and Herbs Recipe
Step 1: Toast Your Croissants for Ultimate Texture
Start by preheating your oven to 350°F and spreading the torn croissant pieces evenly on a baking sheet. Toasting these until they’re dry and slightly golden (about 12 to 15 minutes) is key — it gives your stuffing that perfect texture, so it holds its shape and doesn’t get soggy. Give them a little toss every now and then to toast evenly.
Step 2: Cook the Sausage Just Right
While your croissants toast, grease your baking dish with some butter and heat olive oil in a large pot over medium heat. Brown your sausage, breaking it up as it cooks, until it’s beautifully caramelized and cooked through—this usually takes around 7 minutes. Use a slotted spoon to transfer the sausage out, save about a tablespoon of that flavorful grease in the pot for cooking your veggies; if you don’t have enough, a little extra olive oil will do.
Step 3: Build Your Flavor Base with Veggies, Fruit, and Herbs
In the same pot, melt 3 tablespoons of butter with the reserved grease. Toss in onions and celery seasoned well with salt and pepper, cooking till soft and fragrant for about 7 minutes. Then, add in your diced apples and cook until they just start to soften—about 4 to 5 minutes. Next, stir in garlic and those freshly chopped herbs (rosemary, sage, thyme) and cook for 30 seconds until everything smells heavenly. Pour in the white wine, scraping up any browned bits, and let it simmer until mostly evaporated—this adds a fantastic depth to your stuffing.
Step 4: Combine Ingredients for the Perfect Mix
Take your pot off the heat and stir in the toasted pecans, dried cranberries, and cooked sausage. Then fold in those toasted croissant pieces gently — you want everything nicely coated but not smashed.
Step 5: Add Eggs and Broth to Bring It All Together
Microwave 3 tablespoons of butter until melted, then whisk it together with lightly beaten eggs and chicken broth. Pour this over your croissant mixture and toss gently to make sure all pieces are moistened but not soggy. If needed, add a bit more broth (up to 1/2 cup) to achieve that perfect moist-but-not-mushy texture. Once combined, transfer it all to your prepared baking dish.
Step 6: Bake and Let It Rest Before Serving
Bake your stuffing uncovered for 40 to 45 minutes until it’s golden on top and heated through. When you take it out, don’t rush — letting it cool for 10 to 15 minutes helps everything set and makes serving a breeze.
Pro Tips for Making Croissant Stuffing with Sausage, Apples, Cranberries, and Herbs Recipe
- Use Day-Old Croissants: I find that day-old croissants toast more evenly and soak up the flavors better without falling apart.
- Don’t Skip Toasting: Toasting your croissants before mixing is a game changer — it prevents mushy stuffing and adds a toasty flavor.
- Fresh Herbs Make a Difference: I always use fresh rosemary, sage, and thyme, which bring out the authentic rustic flavors; dried just doesn’t compare here.
- Add Broth Gradually: It’s easy to add too much broth — pour a little at a time to keep the stuffing moist but hold its shape.
How to Serve Croissant Stuffing with Sausage, Apples, Cranberries, and Herbs Recipe
Garnishes
I like to finish the stuffing with a sprinkle of chopped fresh parsley or thyme leaves to add a pop of color and fresh herbal aroma. Sometimes, I toast a handful more pecans and scatter those on top for a lovely crunch that looks as good as it tastes.
Side Dishes
This stuffing pairs beautifully with roasted turkey, chicken, or even a glazed ham. For sides, I love simple roasted Brussels sprouts or green beans almondine to keep the meal balanced and fresh.
Creative Ways to Present
For special occasions, I’ve served this Croissant Stuffing with Sausage, Apples, Cranberries, and Herbs Recipe inside hollowed-out acorn squash or in mini cast iron skillets. It adds a charming rustic touch and makes the table look so inviting.
Make Ahead and Storage
Storing Leftovers
Leftovers are pretty much inevitable with this dish. I store them in an airtight container in the fridge for up to 3 days. When you do, keep any garnish separate to maintain freshness.
Freezing
I’ve frozen fully baked stuffing successfully by wrapping it tightly in foil and placing it in a freezer-safe container. When you’re ready to enjoy it, thaw in the fridge overnight before reheating.
Reheating
To reheat, I cover the stuffing loosely with foil and warm it in a 350°F oven for about 20 minutes, uncovering in the last 5 minutes to refresh the crisp top. This method keeps it moist and superbly tasty, just like fresh.
FAQs
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Can I make this Croissant Stuffing with Sausage, Apples, Cranberries, and Herbs Recipe ahead of time?
Absolutely! You can prep the entire stuffing mixture up to the baking step and refrigerate it for up to 24 hours before popping it in the oven. Just be sure to cover it tightly so it doesn’t dry out. This makes it super convenient for holiday meal prep.
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What if I don’t have white wine on hand?
No worries at all — just substitute the white wine with an equal amount of chicken broth or apple cider. Both will bring moisture and a subtle flavor without overpowering the dish.
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Can I use dried herbs instead of fresh?
You can, but I highly recommend fresh herbs if you want that bright, fresh taste that truly makes this stuffing shine. If you must use dried, reduce the quantity by about half since they’re more concentrated and add them earlier in the cooking process.
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How do I avoid soggy stuffing?
To prevent sogginess, toast your croissants well before assembling and add broth gradually. The croissants absorb moisture beautifully but can fall apart if soaked too much. Following the recipe’s timing also ensures a crisp top and perfectly moist inside.
Final Thoughts
I absolutely love how this Croissant Stuffing with Sausage, Apples, Cranberries, and Herbs Recipe turns out every single time. It feels indulgent without any fuss, and it never fails to impress family and guests alike. When I first tried swapping out regular bread for croissants, I was blown away by the extra buttery, flaky texture that takes your standard stuffing from cozy to next-level delicious. If you’re up for a stuffing recipe that’s warm, flavorful, and a little unexpected, this one is your new best friend in the kitchen. Give it a try and I promise — it’ll become a staple at your table too.
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Croissant Stuffing with Sausage, Apples, Cranberries, and Herbs Recipe
- Prep Time: 25 mins
- Cook Time: 1 hr 45 mins
- Total Time: 2 hrs 10 mins
- Yield: 10 to 12 servings 1x
- Category: Stuffing
- Method: Baking
- Cuisine: American
Description
This Croissant Stuffing recipe is a decadent twist on traditional stuffing, featuring buttery croissant pieces combined with savory pork sausage, aromatic herbs, tart apples, toasted pecans, and dried cranberries. Toasted croissants are soaked in a flavorful broth and baked until golden and bubbling, offering a rich, moist, and textured side dish perfect for holiday meals or special occasions.
Ingredients
Croissant and Butter
- 1 lb. croissants (10 to 12), torn into 2″ to 3″ pieces
- 6 Tbsp. unsalted butter, divided, plus more for baking dish
- 1 Tbsp. (or more) extra-virgin olive oil
Sausage and Vegetables
- 1 lb. ground pork breakfast sausage
- 2 medium yellow onions, finely chopped
- 4 stalks celery, finely chopped
- Kosher salt
- Freshly ground black pepper
Fruit and Herbs
- 2 medium or 1 large tart apple (such as Honeycrisp or Granny Smith), cored, cut into 1/2″ cubes
- 3 cloves garlic, finely chopped
- 1 Tbsp. finely chopped fresh rosemary
- 1 Tbsp. finely chopped fresh sage
- 1 Tbsp. finely chopped fresh thyme
Liquids and Add-ins
- 1/2 cup dry white wine
- 3/4 cup coarsely chopped toasted pecans
- 3/4 cup dried cranberries
- 2 large eggs, lightly beaten
- 2 cups (or more) low-sodium chicken broth
Instructions
- Toast Croissants: Preheat the oven to 350°F and arrange a rack in the center. Spread torn croissant pieces evenly on one or two baking sheets. Bake, tossing occasionally, for 12 to 15 minutes until toasted and dry.
- Cook Sausage: Grease a 13″ x 9″ baking dish with butter. In a large Dutch oven over medium heat, warm the olive oil. Add the ground pork sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 7 minutes. Use a slotted spoon to transfer sausage to a bowl and discard all but about 1 tablespoon of the rendered grease, adding more oil if needed.
- Sauté Vegetables and Apples: In the same pot, heat the reserved grease and 3 tablespoons of butter over medium heat until melted. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add cubed apples and cook until they begin to soften, 4 to 5 minutes. Stir in garlic, rosemary, sage, and thyme and cook for 30 seconds until fragrant. Pour in the white wine and simmer, stirring and scraping browned bits, until the wine mostly evaporates, about 2 to 3 minutes.
- Combine Ingredients: Remove the pot from heat and fold in toasted pecans, dried cranberries, and cooked sausage. Then gently toss in the toasted croissant pieces to coat all components together.
- Mix Liquid Binder: Microwave 3 tablespoons of butter until melted in a large glass measuring cup. Whisk in the beaten eggs and chicken broth thoroughly. Pour this mixture over the croissant stuffing blend and gently toss to coat. Add up to an additional 1/2 cup broth as needed to hydrate the croissants without making them soggy. Transfer the mixture to the prepared baking dish.
- Bake the Stuffing: Bake uncovered at 350°F until the stuffing is golden brown and heated through, approximately 40 to 45 minutes. Allow the dish to cool for 10 to 15 minutes before serving to let it set.
Notes
- Using day-old croissants will help in achieving the perfect toasted texture without becoming mushy.
- The tart apples add a subtle sweetness and texture contrast to the savory stuffing.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- If you prefer a vegetarian version, omit sausage and use vegetable broth instead of chicken broth.
- Make sure not to oversoak the croissant pieces to maintain a good texture.
- Fresh herbs can be replaced with 1 teaspoon each of dried rosemary, sage, and thyme if fresh are unavailable.
Nutrition
- Serving Size: 1 serving (approx. 1/12th of recipe)
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 80 mg
