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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
Cook Time 1 hour 13 minutes
Resting time 10 minutes
Total Time 1 hour 43 minutes
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.