Name: Herby Mushroom Croissant Stuffing Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 12 cups roughly torn, day old croissants (about 12-16 croissants); 2 tablespoons salted butter, thinly sliced; 3 tablespoons extra virgin olive oil; 1 small onion, chopped; 3 celery stalks, chopped; 3-4 cups mixed mushrooms, torn if large; 1 teaspoon kosher salt and black pepper; 8 tablespoons (1 stick) salted butter, at room temperature; 2 cloves garlic, minced or grated; 2 cups roughly torn Tuscan kale; 2 tablespoons fresh chopped sage; 1 tablespoon fresh chopped thyme; 2-3 cups low sodium chicken, turkey, or veggie broth; 3 eggs, beaten; 1 cup shredded Gruyere cheese

Ingredients

Main Ingredients

12 cups roughly torn, day old croissants (about 12-16 croissants)
2 tablespoons salted butter, thinly sliced
3 tablespoons extra virgin olive oil
1 small onion, chopped
3 celery stalks, chopped
3-4 cups mixed mushrooms, torn if large
1 teaspoon kosher salt and black pepper
8 tablespoons (1 stick) salted butter, at room temperature
2 cloves garlic, minced or grated
2 cups roughly torn Tuscan kale
2 tablespoons fresh chopped sage
1 tablespoon fresh chopped thyme
2-3 cups low sodium chicken, turkey, or veggie broth
3 eggs, beaten
1 cup shredded Gruyere cheese

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Instructions

Preheat and toast croissants: Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish. Arrange the torn croissants in the dish and evenly lay the 2 tablespoons of thinly sliced butter over them. Place in the oven and bake for 5-8 minutes until the croissants are lightly toasted and slightly crisp.
Sauté vegetables and mushrooms: While croissants toast, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once shimmering, add the chopped onion and cook until fragrant, about 3-5 minutes. Add the chopped celery and mixed mushrooms, seasoning with kosher salt and black pepper. Let the mushrooms cook undisturbed for 5 minutes to caramelize, then stir and continue cooking another 3-5 minutes until golden and tender.
Add aromatics and greens: To the skillet, add 1 stick (8 tablespoons) of salted butter, minced garlic, roughly torn Tuscan kale, chopped fresh sage, and thyme. Cook, stirring occasionally, until kale wilts down about 5 minutes. Remove skillet from heat and set aside.
Combine stuffing mixture: In a very large mixing bowl, whisk together 2 cups of low sodium broth and the 3 beaten eggs. Add the toasted croissants, the mushroom and kale mixture including all remaining butter from the skillet. Gently toss to combine everything evenly. If the mixture feels dry, add additional broth in 1/4 cup increments until all croissants are moist but not soggy.
Bake the stuffing: Pour the combined stuffing mixture into the prepared casserole dish. Spread the shredded Gruyere cheese evenly on top. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and check the moisture; if dry, drizzle with extra broth in 1/4 cup increments as needed. Continue baking uncovered for another 10-15 minutes until the top is golden brown and the stuffing is heated through. Serve warm.

Notes

Day-old croissants work best as they hold structure and absorb flavors without becoming mushy.
You can substitute the kale with other sturdy greens like spinach or Swiss chard if desired.
Use low sodium broth to control saltiness, especially since butter and cheese add salt.
Gruyere cheese adds a lovely nutty flavor but can be swapped with mozzarella or cheddar for a different taste.
Make sure to toast the croissants first to prevent sogginess and help form a crisp texture.
Adjust broth quantity based on the moisture of the croissants and mushrooms to avoid a dry or overly wet stuffing.

Author: Madelynn
Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: American