Croissant Stuffing - Baker’s Recipe

 

  • 1 bag (1lb) croissant stuffing

    • our stuffing comes pre-seasoned with rosemary, sage, and thyme! Feel free to add in any other herbs and spices that you and your family love!

  • 2 tbsp butter (can substitute any cooking oil/fat)

  • 1 medium yellow onion, chopped finely (or approx. ¾ cup)

  • 3 stalks celery, chopped

  • 2 large carrots, chopped

  • garlic, minced

    • measure with your heart! You know how much garlic you like. We used about six cloves of roasted garlic because we like a medium amount of garlic!

  • salt and pepper to taste

  • any add-ins (bacon bits, chopped nuts, dried fruit like raisins or craisins, etc)

 

  1. Add butter and garlic to a cold pan, then heat to medium high heat.

  2. Add in onion, carrots, and celery (and add-ins, if you’re using them!). Saute until slightly soft. Remove from heat.

  3. Combine all ingredients in a large mixing bowl, and combine until seasonings and ingredients are evenly distributed.

  4. If stuffing turkey: stuff turkey as usual.

  5. If baking in casserole dish: Preheat oven to 350F. Grease a large baking dish, and fill with stuffing. Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes.

  6. Enjoy!

 

Notes:

  • Usually stuffing recipes call for chicken or vegetable stock, but we found that there is already enough moisture (and butter!) in our croissants that the extra liquid just made the stuffing kind of soggy. The croissants also absorbed moisture from the sauteed vegetables and the turkey!