Joe Cooks!-Lexington's Brandon Smith Helps Make Croissant Stuffing

Preheat the oven to 350°F.

Melt butter in a large skillet over medium heat.

Add chopped onion and celery; sauté until softened, about 5 minutes.

Stir in minced garlic, sage, thyme, and parsley; cook for 1-2 minutes until fragrant.

Add chopped mushrooms and carrots; cook until mushrooms are tender, about 5 minutes.

In a large bowl, tear croissants into bite-sized pieces.

Combine croissant pieces with the sautéed mixture.

In a separate bowl, whisk together chicken broth, eggs, salt, black pepper, and nutmeg.

Pour the broth mixture over the croissant mixture; gently toss to combine.

Transfer the stuffing to a greased baking dish.

Cover with foil and bake for 30 minutes.

Remove foil and bake for an additional 15-20 minutes until golden brown.

Let cool slightly before serving.

Spice Level:

Allergens