I’m a carb fiend by nature, so Thanksgiving, with its glorious mounds of mashed potatoes, sweet potato casserole, and (most importantly) stuffing is a day straight out of my dreams. Sure, the turkey is great, but come on. Stuffing. The stuffing is where it’s at, people.
This year, I really wanted to experiment with stuffing recipe, because I feel like there’s so much more that you can do with it that’s outside the box. Literally, outside the box, as in let’s just put that Stove Top easy mix back down and explore our options. One of which being replacing the old bread with flaky, buttery croissants. Bam. I just blew your mind.
I loaded this Croissant-Sausage Stuffing up with my favorite stuffing ingredients, but you can easily switch ingredients around to your own liking. If you’re not a cranberry fan, forget them. Celery not your thing? Good-bye, celery. Or if you want to add in some crazy stuff, go on ahead. I put a bit of cheese on top of mine because I was feeling particularly rebellious.
The world is your Thanksgiving-flavored oyster, my friend. Remember that.
The stuffing wound up being everything I ever imagined and more in a stuffing. There’s just something about a croissant that makes it impossible to resist, and I definitely felt that way about this stuffing, or dressing, or whatever you like to call it. There was butteriness, flakiness, meatiness, sweetness, crunch, smoothness, just the total balance of everything I love all in one. Give it a try this Thanksgiving, and you’ll agree!
- 10 croissants, split
- 1 lb breakfast sausage, cut into bite-sized pieces
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1½ – 2 cups chicken stock
- 1 granny smith apple, cored and chopped
- ¼ cup dried sweetened cranberries
- 2 teaspoons fresh sage, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- ½ cup freshly grated Parmesan cheese (optional)
- Preheat oven to 350 degrees F.
- Place the split croissants on a lined baking sheet and bake until crisp, about 5 minutes. Remove and let cool. Coarsely crumble the croissants into a large bowl and set aside.
- Cook the sausage according to package instructions. Saute the chopped onion and celery over low heat until slightly soft, and add salt and pepper to taste (remember, you can add more later, so don’t overdo it!)
- Add in the fresh herbs and 1 cup of the chicken stock.
- Simmer the mixture for a few minutes, remove from heat, and toss with croissants. Add additional broth to moisten to your liking. Add in the chopped apples and dried cranberries, tossing again to evenly distribute.
- Put the stuffing mixture in a sprayed casserole dish and sprinkle with parmesan, if using. Bake at 350 degrees until slightly crisp on top, about 5 minutes.