Croissant Stuffing - Dressing Recipe with Mushrooms - PoorMansGourmet

Chop the croissant crescent rolls into bite-sized pieces.

Spread the chopped croissants on a baking sheet as thinly as possible.

Bake the croissants in the oven for 10 minutes at 350°F.

Chop the celery sticks down the center and then into small pieces.

Chop the whole onion into small pieces.

Drizzle olive oil in a hot pan and add the chopped celery and onion.

Season with salt and pepper and mix well.

Let the mixture sweat on the stove for about 5 to 10 minutes.

Chop up 20 oz of portobello mushrooms.

Add Italian seasoning to the pan just before adding the mushrooms.

Pour in 1/2 cup of chicken broth and stir until the mushrooms soak up most of the broth.

Turn the baked croissant pieces over after 10 minutes and bake for another 10 minutes for a total of 20 minutes.

Place the baked croissant pieces in a bowl and let them cool down.

Pour the cooked vegetable mixture over the croissant pieces.

Add the 3 lightly beaten eggs and mix thoroughly.

Chop fresh parsley and add it to the mixture, then stir again.

Transfer the mixture to a casserole-sized dish and cover lightly with tin foil.

Bake in the oven for 20 minutes at 400°F.

Remove the tin foil and bake for an additional 10 minutes.

Equipment Needed

Spice Level:

Allergens