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

Scale

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

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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