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Croissant Stuffing with Sausage, Apples, and Cranberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 111 reviews
  • Author: Paula
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://piesbypaula.com/croissant-stuffing-with-sausage-apples-and-cranberries-recipe/