Made with buttery croissants, fresh herbs and mushrooms, this savory vegetarian stuffing is sure to be a hit with everyone.
Stuffing is hands-down my favorite Thanksgiving side dish, and this rich, buttery Croissant and Mushroom Stuffing will definitely be on my Thanksgiving table!
Traditionally, I’ve always made my stuffing with stale bread, cornbread, or a combination of both. But let me tell you, using day-old croissants is going to be my new method going forward.
Croissants are just so rich and flavorful, and they add a delicious buttery flavor that you don’t get with regular bread.
I mean, there’s still a good amount of butter in the recipe, but for a tender, moist stuffing that’s fit for a holiday, croissants are the way to go!
And since this is such a basic recipe–mushrooms are really the only extra ingredient–you can easily add and adapt to make this stuffing even more amazing.
Possible additions include cooked, crumbled sausage, dried cranberries, or diced apples. You could even add all three, which would be very festive and perfect for Thanksgiving or Christmas dinner.
It’s important to use stale croissants that are a little dry. That way they can soak up some of the moisture from the broth.
If you’re croissants aren’t quite stale enough, you can hurry things along by toasting them in the oven for a minutes after you’ve cut them into pieces.
Of course, everyone has their opinion about stuffing. Some like it moist, some like it more crispy, so do whatever works for you.
Either way, this Croissant and Mushroom Stuffing is going to steal the show at this year’s Thanksgiving feast!
Be sure to save this Croissant and Mushroom Stuffing recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Croissant and Mushroom Stuffing
- Croissants
- Produce: celery, onion, mushrooms, fresh herbs, garlic
- Spices: sage, salt and pepper
- Vegetable or chicken broth
- Eggs
- Butter
Croissant and Mushroom Stuffing
Ingredients
- 6 large stale croissants, cut into 1-inch pieces
- 1/4 cup butter
- 1 cup celery diced
- 1 cup onion diced
- 8 oz. mushrooms coarsely chopped
- 1-2 cloves garlic minced
- 3/4 teaspoon ground sage
- 1/3 cup fresh chopped herbs parsley, sage, thyme, etc.
- 1 cup chicken or vegetable broth
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Lightly grease a 2 quart casserole dish. Place the croissant pieces in a large bowl.
- In a large skillet over medium heat, melt the butter. Add the celery, onion, mushrooms, garlic and ground sage and cook until the vegetables are tender, 6-8 minutes.
- Add the vegetable mixture to the croissants in the bowl, along with the fresh chopped herbs and toss to mix well.
- In a small bowl, whisk together the broth and egg. Gradually add the broth mixture to the stuffing until everything is well moistened (you may not use all the broth). Season the stuffing with salt and pepper, to taste.
- Transfer the stuffing to the prepared casserole dish and bake, uncovered, for about 30 minutes, or until stuffing begins to turn golden brown on the edges and is hot in the center.
1 comment
Amy Kennedy
This was so delicious! Would make again and again!