If you’re tired of the same old holiday sides and craving something that feels both indulgent and comforting, you’ve got to try this Croissant Stuffing with Sausage, Apples, and Cranberries Recipe. It’s that perfect balance of buttery croissants, savory sausage, sweet-tart apples, and bright cranberries—all baked into one unforgettable stuffing. Trust me, once you make this, it’ll become a staple in your holiday rotation, and your family will go crazy for it.
Why You’ll Love This Recipe
- Buttery, Flaky Croissants: Unlike traditional stuffing, the croissants add a rich, tender texture that’s insanely delicious.
- Perfect Sweet and Savory Combo: The sausage pairs beautifully with the apples and cranberries for layers of flavor.
- Simple But Impressive: It looks and tastes like something fancy but comes together fairly quickly.
- Make-Ahead Friendly: You can prep it the day before making your holiday meal way less stressful.
Ingredients You’ll Need
The ingredients for this Croissant Stuffing with Sausage, Apples, and Cranberries Recipe are straightforward but thoughtfully chosen. Each adds a special touch, and you’ll want to look for fresh herbs and crisp apples to make the flavors pop.
- Croissants: Use day-old croissants if possible—they toast beautifully and soak up flavor without turning mushy.
- Butter: Unsalted is best so you can control the seasoning perfectly.
- Olive oil: Just a splash to help brown the sausage and sauté the veggies.
- Breakfast sausage: Choose good-quality ground pork sausage with plenty of seasoning.
- Onions and celery: The classic aromatic duo that builds a savory base.
- Apples: Tart varieties like Granny Smith or Honeycrisp add great texture and a hint of sweetness.
- Garlic and fresh herbs (rosemary, sage, thyme): These pack the stuffing with fragrant earthiness.
- Dry white wine: Adds subtle acidity and depth; if you’re not into wine, you can substitute chicken broth with a splash of vinegar but the wine really elevates it.
- Pecans: Give a lovely crunch and toasty richness.
- Dried cranberries: Bring bursts of tart sweetness for balance.
- Eggs and chicken broth: Eggs help bind, and broth keeps everything moist without being soggy.
Variations
One of the things I love about this Croissant Stuffing with Sausage, Apples, and Cranberries Recipe is how easy it is to tweak it to your tastes or dietary needs. Feel free to make it your own!
- Simplify it: If you’re not a fan of nuts, swap pecans out or just leave them out altogether without losing much texture.
- Make it vegetarian: Replace sausage with a savory plant-based sausage or sautéed mushrooms for that umami kick.
- Change up the fruit: I’ve had great success swapping cranberries for dried cherries or fresh seasonal fruit like diced pears.
- Spice it up: Add a pinch of cayenne or smoked paprika to the sausage mixture for a little heat and smoky depth.
How to Make Croissant Stuffing with Sausage, Apples, and Cranberries Recipe
Step 1: Toast Your Croissants to Perfection
Preheat your oven to 350°F and tear your croissants into 2–3 inch pieces. Spread them out on one or two baking sheets in an even layer—don’t crowd them, so they toast evenly. Bake for 12 to 15 minutes, tossing a couple of times. You’ll know they’re ready when they’re dry to the touch and starting to get that lovely golden color. This step is key, so don’t skip it; it prevents your stuffing from getting soggy later on.
Step 2: Brown the Sausage and Build Flavor
While the croissants toast, grease a 13″ x 9″ baking dish with butter and set aside. In a large Dutch oven or heavy skillet over medium heat, warm the olive oil and cook the sausage. Use a wooden spoon to break it into small pieces as it browns—this usually takes about 7 minutes. Once cooked through, transfer the sausage to a bowl with a slotted spoon, and leave just about 1 tablespoon of the rendered fat in the pot (add extra oil if you don’t get enough). This leftover grease is flavor gold for your veggies!
Step 3: Sauté Onions, Celery, and Apples with Herbs
Add 3 tablespoons of butter to the reserved fat in the pot and melt it over medium heat. Toss in the finely chopped onions and celery, seasoning with salt and pepper. Cook, stirring occasionally, until tender, about 7 minutes. Now add your apple cubes and sauté another 4 to 5 minutes, just until they begin to soften but still hold their shape. Stir in the garlic, rosemary, sage, and thyme, cooking just until fragrant (about 30 seconds). Pour in the white wine and let it simmer for 2 to 3 minutes, scraping up any browned bits from the pan—this creates a beautiful depth of flavor.
Step 4: Combine Nuts, Cranberries, Sausage, and Croissants
Remove the pot from heat and stir in the toasted pecans, dried cranberries, and cooked sausage. Gently fold in the toasted croissant pieces so everything’s evenly coated with the savory, aromatic mixture. This is when the magic happens! You can already tell this stuffing will be next-level.
Step 5: Add the Binding Mixture and Moisten
In a large glass measuring cup, melt 3 tablespoons of butter in the microwave. Whisk in the lightly beaten eggs and 2 cups of low-sodium chicken broth until combined. Pour this over the croissant mixture, and gently toss to coat. You want the croissant pieces to be mostly hydrated but not soggy—if it looks too dry, add up to ½ cup more broth, just a splash at a time. Then transfer the mixture to your prepared baking dish, spreading it out evenly.
Step 6: Bake Until Golden and Perfectly Heated
Bake the stuffing uncovered at 350°F for 40 to 45 minutes until it’s golden brown on top and heated through. Let it cool for 10 to 15 minutes before serving—this resting time helps it set so you can scoop out nice portions without it falling apart.
Pro Tips for Making Croissant Stuffing with Sausage, Apples, and Cranberries Recipe
- Use Day-Old Croissants: Fresh croissants are delicious but often too soft and buttery, which can make the stuffing mushy. Toasting day-old croissants gives the perfect absorbency and texture.
- Don’t Skip the Wine: I learned that adding white wine in the sauté step adds a subtle brightness that really lifts all the flavors.
- Taste and Adjust Seasoning Before Baking: Once you mix everything but before you bake, give the stuffing a taste (the sausage and veggies mixture). It’s easier to adjust salt and pepper now.
- Avoid Over-Saturating Your Bread: Add broth slowly so the stuffing is moist but not soupy—too much liquid will cause a soggy texture that you’ll want to avoid.
How to Serve Croissant Stuffing with Sausage, Apples, and Cranberries Recipe
Garnishes
I usually finish this stuffing with a sprinkle of fresh chopped parsley or a few sprigs of thyme—it adds a pop of color and fresh herbal aroma that contrasts beautifully with the rich flavors. If I’m feeling fancy, a light drizzle of melted butter on top right after baking makes it even more irresistible.
Side Dishes
Because this stuffing is rich and flavorful, I love to pair it with simple roasted vegetables like Brussels sprouts, green beans almondine, or glazed carrots. A crisp green salad with a tangy vinaigrette also balances the meal nicely. And don’t forget your favorite gravy or cranberry sauce alongside—you won’t regret it!
Creative Ways to Present
For holiday dinners, I’ve served this stuffing in individual ramekins or mini cast-iron skillets for a charming presentation. You can also stuff it into a hollowed roasted acorn squash or bell peppers for a festive twist. These ideas make the dish feel extra special and perfect for guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover stuffing in an airtight container in the fridge. It keeps well for up to 4 days. I recommend reheating just the portion you want instead of the whole batch to keep it tasting fresh.
Freezing
I’ve found that this Croissant Stuffing with Sausage, Apples, and Cranberries Recipe freezes beautifully, which is a huge time-saver. After baking and cooling completely, portion it into freezer-safe containers or bags. It’ll last up to 3 months and thaw quickly in the fridge overnight.
Reheating
To reheat, I pop leftovers into a 350°F oven for about 15-20 minutes, covered with foil to avoid drying out. You want it warmed through and slightly crisp on top again. Adding a small splash of broth before reheating can help restore moisture.
FAQs
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Can I make this Croissant Stuffing with Sausage, Apples, and Cranberries Recipe ahead of time?
Absolutely! You can assemble the entire stuffing a day before, cover it tightly, and refrigerate. When ready, just bake it as directed. This really helps with holiday meal prep and stresses less on the big day.
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Can I use a different type of bread instead of croissants?
Yes, but keep in mind croissants bring a buttery, flaky texture that’s hard to replicate. If you prefer, brioche or challah can work well too, but the flavor and texture will be slightly different.
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How do I prevent the stuffing from being soggy?
To avoid sogginess, toast the croissants until dry and add broth gradually, making sure the stuffing is moist but still holds its shape before baking. Also, avoid covering it tightly while baking so you can get a nice golden crust.
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Can I use turkey sausage or ground beef instead of pork sausage?
Yes, turkey sausage or even ground beef will work, but keep in mind pork sausage generally has more fat and seasoning, which adds to the overall flavor and texture. You might need to adjust seasoning accordingly.
Final Thoughts
I absolutely love how this Croissant Stuffing with Sausage, Apples, and Cranberries Recipe turns out every single time. It’s got that perfect blend of cozy, sweet, and savory that reminds me of family gatherings and special occasions. If you want to impress your guests (or just treat yourself!), this recipe is a winner. Give it a try—you’ll thank me when everyone’s asking for seconds!
Print
Croissant Stuffing with Sausage, Apples, and Cranberries Recipe
- Prep Time: 25 mins
- Cook Time: 1 hr 45 mins
- Total Time: 2 hrs 10 mins
- Yield: 10 to 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Croissant Stuffing Recipe is a delightful twist on traditional stuffing, featuring flaky croissant pieces baked with savory sausage, fresh herbs, apples, pecans, and dried cranberries. Perfectly toasted croissants are combined with a flavorful mixture of ground pork sausage, aromatic vegetables, and a touch of white wine, then baked until golden and bubbling. This comforting dish is ideal for holiday gatherings or as a special side throughout the year.
Ingredients
Croissant and Butter
- 1 lb. croissants (10 to 12), torn into 2″ to 3″ pieces
- 6 Tbsp. unsalted butter, divided, plus more for baking dish
Meat and Oil
- 1 Tbsp. (or more) extra-virgin olive oil
- 1 lb. ground pork breakfast sausage
Vegetables and Fruits
- 2 medium yellow onions, finely chopped
- 4 stalks celery, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 medium or 1 large tart apple (such as Honeycrisp or Granny Smith), cored, cut into 1/2″ cubes
- 3 cloves garlic, finely chopped
Herbs and Seasonings
- 1 Tbsp. finely chopped fresh rosemary
- 1 Tbsp. finely chopped fresh sage
- 1 Tbsp. finely chopped fresh thyme
Liquids and Mix-ins
- 1/2 cup dry white wine
- 3/4 cup coarsely chopped toasted pecans
- 3/4 cup dried cranberries
- 2 large eggs, lightly beaten
- 2 cups (or more) low-sodium chicken broth
Instructions
- Preheat and Toast Croissants: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Spread the croissant pieces evenly on one or two baking sheets. Bake them, tossing occasionally, until they are toasted and dry, about 12 to 15 minutes.
- Cook Sausage: While the croissants toast, butter a 13″ x 9″ baking dish. In a large Dutch oven over medium heat, heat the olive oil. Add the ground pork breakfast sausage, breaking it up with a wooden spoon, and cook until browned and fully cooked, approximately 7 minutes. Remove the sausage with a slotted spoon and place in a medium bowl. Discard all but about 1 tablespoon of the rendered grease, adding more olive oil if needed.
- Sauté Vegetables and Apples: In the same Dutch oven, heat the reserved grease and 3 tablespoons of butter until melted over medium heat. Add the finely chopped onions and celery, seasoning with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add the cubed apples and cook for another 4 to 5 minutes until they just begin to soften. Stir in the garlic, rosemary, sage, and thyme, cooking for about 30 seconds until fragrant. Pour in the white wine, bring to a simmer while scraping the bottom of the pot to loosen browned bits, and cook until the wine has mostly evaporated, about 2 to 3 minutes.
- Combine Stuffing Components: Remove the pot from the heat. Stir in the toasted pecans, dried cranberries, and cooked sausage. Add the toasted croissant pieces and gently toss everything together to coat evenly with the flavorful mixture.
- Mix and Add the Liquid: In a large glass measuring cup, microwave 3 tablespoons of butter until melted. Whisk in the lightly beaten eggs and chicken broth until well combined. Pour this liquid mixture over the croissant stuffing in the pot. Gently toss to coat all the croissants. If needed, add up to 1/2 cup more broth to hydrate the croissants until they are moist but still hold their shape. Transfer the stuffing mixture to the prepared baking dish.
- Bake the Stuffing: Bake uncovered in the preheated oven until the top is golden brown and the stuffing is heated through, about 40 to 45 minutes. Once done, remove from the oven and let it cool for 10 to 15 minutes before serving to allow the flavors to meld and the stuffing to set.
Notes
- For best flavor, use day-old croissants to ensure proper toasting and texture in the stuffing.
- Adjust the amount of chicken broth depending on how moist you prefer your stuffing.
- To toast the pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, if not using pre-toasted.
- This stuffing can be prepared a day ahead; assemble it and refrigerate, then bake just before serving.
- Use low-sodium chicken broth to control the salt levels in the dish.
- For a poultry-free version, substitute ground pork sausage with plant-based sausage alternatives.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 380
- Sugar: 7g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
