Mushroom Croissant Stuffing

Traditional stuffing gets an upgrade with buttery, flakey croissants and earthy mushrooms for an irresistible holiday side dish.

Like many rational adults, holiday foods are among my very favorite to indulge in, with side dishes being the true shining star. Turkey, who?

My grandma’s Pineapple Casserole is a must on my plate along with those cheesy hash brown potatoes and as much stuffing as possible. While I’m perfectly happy with any old stuffing, be it stovetop or a fancy cornbread dressing with sausage and cranberries, this Mushroom Croissant Stuffing is my top choice for an elevated version of that classic herby stuffing.

You’re going to need quite a few croissants for this stuffing, which I like to crisp up in the oven for a few minutes before tearing into bits. The end result is a pleasingly soft bite with a bit more texture and chew than ordinary stuffing.

The mushrooms get sautéed in a whole lot of butter, along with the requisite diced celery and onion. Fresh sage and thyme are sprinkled in along with a teaspoon of poultry seasoning (I use Bell’s!) for that classic herbaceous flavor.

This all gets baked off for about 45 minutes for a rich, buttery Mushroom Croissant Stuffing that will be the new star of your holiday lineup.

Mushroom Croissant Stuffing

Author: Katelyn Masters
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Category: Side Dish
Cuisine: American

Description

Traditional stuffing gets an upgrade with buttery, flakey croissants and earthy mushrooms for an irresistible holiday side dish.

Scale

Ingredients

½ cup butter
2 tbsp olive oil
1 large onion, diced
4 stalks celery, diced
1 lb baby bella mushrooms, sliced
1 tbsp minced fresh sage leaves
2 tsp fresh thyme leaves, roughly chopped
1 tsp Bell’s Poultry Seasoning
½ tsp salt
2 eggs, beaten
2 cups chicken broth
16 large croissants

Instructions

Preheat oven to 375 degrees. Butter a 9×13” baking dish and set aside.
Toast croissants on a baking sheet for about 10-15 minutes until lightly crisped.* Then tear into bite-sized pieces. You will have about 14-16 cups of croissant bits.
In a large pot, heat butter and oil over medium heat until the butter has melted. Add in the diced onion and celery along with a sprinkle of salt and pepper. Cook, stirring often, for 8 minutes or until tender.
Add in the sliced mushrooms, fresh sage and thyme, poultry seasoning, and the ½ tsp salt and cook, stirring often, for 10 minutes until mushrooms are tender. Remove from heat and allow to cool slightly.
To the pot, add eggs and chicken broth and stir to combine. Add in the torn croissant pieces and toss to combine.
Pour into the prepared baking dish and cover with aluminum foil. Bake for 20 minutes, then remove foil and bake for another 15 minutes until the top is golden brown.