This Thanksgiving, switch things up from your typical stuffing side dish! This Croissant-Sausage Stuffing will be the talk of your Turkey Day. (Or should I say “Stuffing Day?)
- 10 croissants, split
- 1 lb breakfast sausage, cut into bite-sized pieces
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 1/2 – 2 cups chicken stock
- 1 granny smith apple, cored and chopped
- 1/4 cup dried sweetened cranberries
- 2 teaspoons fresh sage, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup freshly grated Parmesan cheese (optional)
- Preheat oven to 350 degrees F.
- Place the split croissants on a lined baking sheet and bake until crisp, about 5 minutes. Remove and let cool. Coarsely crumble the croissants into a large bowl and set aside.
- Cook the sausage according to package instructions. Saute the chopped onion and celery over low heat until slightly soft, and add salt and pepper to taste (remember, you can add more later, so don’t overdo it!)
- Add in the fresh herbs and 1 cup of the chicken stock.
- Simmer the mixture for a few minutes, remove from heat, and toss with croissants. Add additional broth to moisten to your liking. Add in the chopped apples and dried cranberries, tossing again to evenly distribute.
- Put the stuffing mixture in a sprayed casserole dish and sprinkle with parmesan, if using. Bake at 350 degrees until slightly crisp on top, about 5 minutes.