Herbed Croissant Stuffing is everything you want in a holiday side. Flaky croissants are toasted until crispy. Aromatics, mushrooms, and herbs are sautéd, deglazed with white wine, and then layered with the croissants. Pour chicken stock over the top and bake until golden brown for a fluffy stuffing with a complex, buttery flavor.
Why KJ Loves
Herbed Croissant Stuffing
Take your stuffing game up to the next level by using buttery, flakey croissants. Trust me, you’re not going to want to go back once you’ve tried it! I love how this stuffing has all the classic flavors that you want, but is elevated just a bit to make it extra special.
Stuffing Vs. Dressing
It’s time for a confession.
This isn’t actually stuffing. It’s technically dressing.
What’s the difference?
It’s all about the cooking method. Stuffing is stuffed into the cavity of a turkey. Dressing is baked in a pan.
However, it turns out a lot of people call it stuffing, regardless of how the dish was cooked, according to a survey from Butterball.
That is, unless you’re from the South, where the proper term “dressing” is more likely to be used.
We’re just gonna go with the majority here and call it good ‘ol “stuffing.”
The Stuff In This Stuffing
The butter in the croissants makes this stuffing recipe extra special! I like to buy a big container of croissants from the bakery at Costco. That way, you have enough to make your stuffing and some extras. They’re perfect for leftover turkey sandwiches after Thanksgiving!
Note here: Don’t use the tubed Pillsbury stuff you buy in the refrigerated section. The flavor will be all wrong, and the sizing of the croissants will be different. Get the real, flaky good ones.
Mushrooms add a deep, earthy flavor to the stuffing. If you have picky eaters, you can dice them into smaller pieces, so they’re less “noticeable.” Or, if you prefer to omit mushrooms completely, try substituting diced pancetta!
Deglazing the pan with a little white wine boosts the flavor profile. If you don’t want to use alcohol, use additional chicken stock instead.
Pour the chicken stock all over the stuffing to keep it moist and fluffy as it bakes. If you want to keep the dish vegetarian, use vegetable stock instead.
Onion, carrots, and celery are sautéd until caramelized and delicious.
Salt & Pepper
Making the Stuffing
(…or “dressing,” for all you southerners out there)
Prep the croissants.
Cube the croissants and bake until toasted and golden brown.
Saute the veggies.
Saute butter, onion, celery, and carrots. Add in the diced mushrooms and herbs and saute until brown. You’ll deglaze the pan with white wine and reduce it for a few minutes.
Assemble the stuffing.
You can use a standard 9×13 pan for this recipe. But it’s also an excuse to bring out a festive baking pan (or go shopping!) so that this dish looks pretty on the table!
Layer the croissants and vegetable mixture and pour the chicken stock over the stuffing.
Bake, cool, and enjoy.
Cover with foil and bake for 40 minutes. Then remove the foil and bake another 15-20 minutes until the stuffing is golden brown and delicious.
Serve warm and stuff that stuffing in your mouth.
If you want to make croissant herbed stuffing for Thanksgiving but have tons of other dishes to manage, you can make this in advance.
The day before, follow all the instructions to make the croissant herbed stuffing. Allow it to cool, and then cover and store it in the refrigerator.
On Thanksgiving, reheat the stuffing in the oven until it’s warm and the top is crispy.
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