Herbed Croissant Stuffing

  • By KJ

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. 

Herbed Croissant Stuffing in a casserole dish on a table.

Herbed Croissant Stuffing

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. 

Herbed Croissant Stuffing in a casserole dish on a table.

Why KJ Loves

Herbed Croissant Stuffing

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.

Sautéd carrots, onion and celery in a skillet with fresh herbs.

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.”  

A close-up photo of a toasted croissant piece on a baking sheet.

The Stuff In This Stuffing

Croissants

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

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!

Herbs

Fresh rosemary and thyme bring this recipe to life.

White wine

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. 

Chicken stock

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. 

Aromatics

Onion, carrots, and celery are sautéd until caramelized and delicious. 

Butter

Salt & Pepper

Toasted croissant pieces on a sheet pan.

Making the Stuffing

(…or “dressing,” for all you southerners out there)

1

Prep the croissants.

Cube the croissants and bake until toasted and golden brown. 

2

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. 

3

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. 

4

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. 

Herbed croissant stuffing in a baking dish before being baked.

Thanksgiving Prep

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.  

A close-up photo of herbed croissant stuffing before going into the oven.

Recipe Video:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Herbed Croissant Stuffing in a casserole dish on a table.

Herbed Croissant Stuffing


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Loading...

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 30 minutes
  • Yield: 8-10 servings 1x

Description

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. 


Ingredients

Scale
  • 8 croissants (bakery style)
  • 6 tablespoons butter
  • 1 large onion, diced
  • 2 large carrots, peeled & diced
  • 1 celery stalk, diced
  • 8 oz mushrooms, diced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • ¼ tsp pepper
  • ¼ cup white wine
  • 3 cups chicken stock 

Instructions

  1. Preheat your oven to 400. Cube the croissants into 2-inch cubes and evenly arrange on a baking sheet. Bake for 5-10 minutes or until the croissants are perfectly toasted and golden brown. Remove from the oven and allow to cool.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add in the onion, celery and carrots and sauté for several minutes. 
  3. Add in the diced mushrooms, rosemary, thyme, salt and pepper and continue to sauté until the mushrooms are slightly browned, about 5 minutes. Deglaze the pan with the white wine and allow to simmer and reduce for a couple minutes. Remove from the heat. 
  4. Spray a 9×13 baking dish with cooking spray. Working in layers, arrange a little bit of the vegetable mixture on the bottom of the pan, then add a layer of the cubed croissants on top of that. Keep layering until all the sautéd vegetables and croissants have been used. I like to save a little bit of the vegetable mixture for the top so that its colorful and peeking through. 
  5. If needed lightly press the croissants down into the baking dish if they are too fluffy. Evenly pour the chicken stock over the entire prepared stuffing, cover with foil and bake for 40 minutes. Remove the foil and bake for another 15-20 minutes, or until the stuffing is golden brown and delicious. 
  6. Serve warm and enjoy!

Notes

  • If mushrooms are not desired, diced pancetta can be used instead.
  • Make this stuffing in advance by preparing and baking it completely, allowing it to cool, covering and storing in the refrigerator. Re-heat in the oven covered to retain moisture. The top can be broiled to get that crispy effect if desired.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 15 minutes
  • Category: Side Dish
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 383
  • Sugar: 10.1g
  • Fat: 23.2g
  • Carbohydrates: 36.5g
  • Fiber: 3.4g
  • Protein: 7.2g
  • Cholesterol: 68mg
A close-up photo of the baked, golden brown herbed croissant stuffing.

Did you make this recipe?

SHARE THE LOVE
If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using  #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.

Affiliate Links

This post may contain affiliate links, which mean that KJ and Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do.

Previous

Next

Submit a Comment

Your email address will not be published. Required fields are marked *

Running Dry on Culinary Inspiration?

Running Dry on Culinary Inspiration?

Look no further than your inbox. We’ll send you ideas to help you put delicious meals on your table. Or dessert in bed. No judgment either way.

You have Successfully Subscribed!