Croissant Stuffing

The croissant cubes look almost too dry when they come off the baking sheets, but that’s what lets them hold their shape once the broth and eggs hit. I bake…

By Brad
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October 14, 2026
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Reading time: 8 min

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The croissant cubes look almost too dry when they come off the baking sheets, but that’s what lets them hold their shape once the broth and eggs hit. I bake them until lightly golden, then toss them with browned breakfast sausage, softened onion and celery, sage, and thyme. In a 9×13-inch dish, the top turns crisp while the center stays tender, with savory sausage tucked between buttery flakes.

This Croissant Stuffing gets its balance from giving the croissants room to soak up the liquid without turning into a soft paste. I keep the pieces in a single layer while they toast, and gently toss the finished mixture rather than crushing it. The result is a golden top and a tender, savory middle that still tastes like croissants.

Why Croissant Stuffing Can Turn Greasy Before It Turns Tender

Croissants bring their own buttery richness, and breakfast sausage releases fat as it browns. Leave all of that sausage fat in the skillet and it can collect beneath the croissants, making the bottom feel oily before the middle has a chance to set. That’s the balance to watch in this dish: you want enough fat to soften the vegetables, not so much that it coats every flaky layer.

Spoon off all but a tablespoon of the sausage fat, then add the butter before cooking the onion and celery. That small amount of sausage fat carries savory flavor into the vegetables, while the butter gives them enough richness to soften in the pan. Keeping that balance means the baked stuffing tastes buttery without feeling heavy, and the croissant layers stay distinct instead of slick.

This matters more here than it does with a leaner bread base. Croissants are already tender and rich, so the goal isn’t to add more fat at every stage; it’s to let the sausage season the vegetables and let the croissants provide the pastry-like texture.

What the Croissants, Sausage, and Broth Each Bring

• Croissants — Plain, large croissants give the stuffing its flaky, buttery character. Bakery croissants are fine; what matters most is that they’re cut into even cubes so they dry at a similar rate. Their delicate layers don’t behave like firm sandwich bread, which is why the mixture needs a gentle hand.
• Bulk breakfast sausage — Choose sausage sold loose rather than in links so it breaks easily into small pieces in the skillet. A familiar grocery-store brand works well; the sausage brings the main savory seasoning, so a plain breakfast style lets the sage and thyme come through.
• Yellow onion and celery — Together they make a savory base without competing with the croissants. Dice both evenly so they soften in the same skillet time; large celery pieces can stay noticeably firm in the finished stuffing.
• Rubbed sage and dried thyme — These dried herbs distribute through the sausage and vegetables, seasoning the whole dish rather than one bite. Keep them fresh enough to smell fragrant when you open the container; old, flat-smelling herbs won’t contribute much.
• Low-sodium chicken broth — Low-sodium broth gives you room to season the dish with kosher salt without the finished stuffing tasting too salty. A standard boxed broth is a practical choice here; there’s no need for a specialty stock.
• Eggs and parsley — The eggs help the broth set into the croissant mixture as it bakes. Fresh parsley adds a clean, herbal note at the end, so use chopped fresh parsley rather than dried parsley for this finish.

Toast First, Then Build the Stuffing in the Bowl

Dry the Croissant Cubes Until Lightly Golden

Heat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Arrange the croissant cubes in a single layer across two rimmed baking sheets; crowding them can leave some pieces soft while others toast. Bake for 15 to 20 minutes, switching the sheets’ positions halfway through. They’re ready when the cubes feel dry and have picked up a little color, not when they’re deeply browned.

Brown the Sausage in Small Pieces

Cook the bulk sausage in a large skillet over medium heat, breaking it into small pieces as it browns. Keep the pieces small enough to scatter through the croissants instead of clumping together in a few bites. Cook until browned and the sausage reaches 160°F. Use a slotted spoon to transfer it to a large bowl, leaving the rendered fat in the skillet for the vegetables.

Soften the Vegetables Without Browning Them

Spoon off all but 1 tablespoon of fat from the skillet, then add the butter, onion, celery, sage, thyme, salt, and pepper. Cook over medium heat for 6 to 8 minutes, stirring as needed, until the vegetables are softened. If the skillet starts browning the onion before the celery softens, lower the heat; the goal is tender vegetables, not crisp edges. Add the mixture to the bowl with the sausage.

Moisten, Cover, and Bake Until Golden

Add the toasted croissant cubes to the bowl. Whisk the broth and eggs together, pour them over the mixture, add the parsley, and gently toss until evenly moistened; stop once the liquid is distributed so the croissant pieces don’t break down. Transfer everything to the prepared dish and cover it tightly with foil. Bake for 20 minutes, then uncover and bake for 20 to 25 minutes more, until the center reaches 160°F and the top is golden.

Two Ways to Adjust the Sausage or Croissants

Questions That Come Up When Making Croissant Stuffing

Croissant Stuffing

Croissant stuffing combines buttery toasted croissant cubes, browned breakfast sausage, and tender vegetables in a 9x13-inch baking dish. Bake it covered, then uncover it for a golden top and a moist, savory center.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 13 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr 43 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 cooking spray
• 8 croissants large (about 1 1/2 pounds), cut into 1-inch cubes
• 1 lb breakfast sausage bulk
• 1 tbsp butter unsalted
• 1 yellow onion large, diced
• 3 celery ribs diced
• 1.5 tsp sage rubbed
• 1 tsp thyme dried
• 0.5 tsp salt kosher
• 0.25 tsp black pepper
• 2.5 cup chicken broth low-sodium
• 2 eggs large
• 0.25 cup parsley fresh, chopped

Equipment

• 1 9x13-inch baking dish
• 2 rimmed baking sheets
• 1 large skillet

Method

 

1. Heat the oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
2. Arrange the croissant cubes in a single layer on two rimmed baking sheets and bake for 15 to 20 minutes, until dry and lightly golden, switching the sheets’ positions halfway through.
3. Cook the sausage in a large skillet over medium heat, breaking it into small pieces, until browned and it reaches 160°F.
4. Transfer the sausage to a large bowl with a slotted spoon.
5. Spoon off all but 1 tablespoon of fat from the skillet, add the butter, onion, celery, sage, thyme, salt, and pepper, and cook over medium heat for 6 to 8 minutes, until the vegetables are softened.
6. Add the vegetables to the bowl with the sausage.
7. Add the toasted croissant cubes to the bowl.
8. Whisk the broth and eggs together, then pour them over the mixture.
9. Add the parsley and gently toss until evenly moistened.
10. Transfer the mixture to the prepared dish and cover tightly with foil.
11. Bake for 20 minutes.
12. Uncover and bake for 20 to 25 minutes more, until the center reaches 160°F and the top is golden.
13. Rest for 10 minutes before serving.

Notes

For the best texture, toast the croissant cubes until dry and lightly golden before mixing. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a vegetarian variation, use plant-based breakfast sausage and vegetable broth.