Herbed Croissant Stuffing | KJ & Company

Cube croissants into 2-inch pieces and place them on a baking sheet.

Bake croissant cubes until toasted and crispy.

Chop onion and place a wet paper towel next to it to avoid crying.

Roughly chop celery and carrots, aiming for uniform size.

Chop mushrooms into small pieces.

Chop fresh rosemary and thyme, keeping pieces small.

Remove toasted croissants from the oven and check for crispiness.

Melt butter in a skillet and add chopped mushrooms, cooking until crispy and caramelized.

Season mushrooms with salt and pepper while cooking.

Add chopped garlic to the mushrooms and stir together.

Add chopped carrots, onions, and celery to the skillet, seasoning with more salt and pepper.

Sprinkle in chopped fresh herbs and sauté until onions are translucent and veggies are soft.

Deglaze the pan with a little white wine, scraping up any bits from the bottom.

In a 9x13 baking pan, layer some of the vegetable mixture on the bottom.

Add a layer of the toasted croissant cubes on top of the veggies.

Continue layering with more veggies and croissants, pressing down as needed.

Equipment Needed

Spice Level:

Allergens