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Upgrade this year’s holiday stuffing with my Herby Mushroom Croissant Stuffing. Buttery croissants, cozy herbs, caramelized wild mushroom, kale, and Gruyère cheese take classic stuffing from bland and boring to flavorful and completely delicious. Even stuffing haters love this casserole. It’s just as good as a holiday side dish as it is a meal. Prep this stuffing in advance and then bake up just before you’re ready for dinner for super easy holiday entertaining.

overhead photo of Herby Mushroom Croissant Stuffing

Stuffing has never been a highly cherished Thanksgiving side dish for my family. I know that sounds crazy, since stuffing is one of the most classic Thanksgiving sides there is. But for whatever reason my family has just never been all that into it. In the last few years however, I’ve had to cook Thanksgiving for a lot of non family members. And because I love to please all, I knew that my Thanksgiving menu needed to include a good stuffing.

I’ve tried more classic recipes, but never found anything I absolutely loved.

Until this year. When I had the idea to swap out dry bread for buttery croissants, my views on stuffing changed immediately. Stuffing can be good, delicious actually. You just need to make it with croissants. Oh, and cheese…

Of course.

overhead photo of croissants

When I was thinking up this year’s Thanksgiving menu, and brainstorming stuffing concepts, I had just made a recipe that used croissants as the base. I had a ton of day old croissants left over, so I decided to do a quick stuffing test run with the ingredients I had on hand.

Pretty much immediately, I knew the recipe was going to be good. I mean? Croissant stuffing? With wild mushrooms and kale and Gruyère cheese?

It’s basically a meal on its own, and it’s all things delicious.

mushrooms and kale in skillet

Like most stuffing recipes, you want to be using dry bread.

The key here is to toast your croissants up in the oven to dry them out a bit before adding any broth to them. This helps them hold up while baking, and gives them a nice crispness.

While that’s happening, caramelize the mushrooms with butter, fresh sage, thyme, and a good amount of kale. I love using a good mix of vegetables in my stuffing to give it color, flavor, and texture. The warming sage and thyme pair perfectly with the earthy mushrooms and kale. It’s one of my favorite fall combos and perfect for a Thanksgiving meal.

overhead close up photo Herby Mushroom Croissant Stuffing

Once your croissants are toasted, toss them with the mushroom mixture, add cheese, and then bake.

Nothing too fancy, but the use of croissants is such an upgrade from the classic stuffing. And I have to say, everyone loved this dish. I ended up serving the leftovers to my family and they ate it multiple nights in a row. The verdict was two thumbs up all around, and everyone agreed that the croissants are a game changer.

Already excited to serve this pretty stuffing on Thanksgiving next week for the family we have coming into town.

overhead close up photo of Herby Mushroom Croissant Stuffing

Also, I’m not a stuff the stuffing inside the turkey kind of person. I much prefer to bake my stuffing separately.

One of the most delicious details of this recipe are the crisp, cheesy croissants on the top layer. They’re mouth-watering and so good, and my favorite part of the dish. For that reason, I’m not advocating placing this stuffing inside your bird.

Got it? OK. Cool.

Enjoy, enjoy!

overhead photo of Herby Mushroom Croissant Stuffing with spoon in casserole

PS. If you’re looking for a little different stuffing option, check out this oldie but goodie…Buffalo Cheddar Beer Bread Stuffing.

If you make this stuffing be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Herby Mushroom Croissant Stuffing

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Calories Per Serving: 376 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease a 9x13 inch casserole dish.
    2. Arrange the torn croissants in the baking dish and lay 2 tablespoons of thinly sliced butter over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
    3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the onions and cook until fragrant, about 3-5 minutes. Add the celery and mushroom, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the butter, garlic, kale, sage, and thyme. Cook, stirring occasionally until the kale has wilted down, about 5 minutes. Remove from the heat and set aside.
    4. In a very large mixing bowl, whisk together 2 cups broth and the eggs. Add the toasted croissants and the mushroom/kale mixture + all the butter left in the skillet, gently toss to combine. If the mix seems dry, add additional broth, 1/4 cup at a time until all the bread is moist. Pour the mixture into the casserole dish. Top evenly with cheese. 
    5. Cover the dish with foil and bake for 35 minutes. Remove the foil and check for dryness, if needed drizzle over extra broth, 1/4 cup at a time, to keep things moist, then continue baking for another 10-15 minutes or until the stuffing is golden on top. Serve warm.

Notes

To Make a Few Hours Ahead: This can be made assembled a few hours ahead of time and kept in the fridge. Allow the stuffing to come to room temperature before baking. 
To Make a Few Days Ahead: complete the recipe through step 3. Toss the mushrooms, kale and croissants together. Store in a sealed container in the fridge for up to 3 days. When ready to assemble, remove from the fridge. And continue on with step 4, tossing the croissants + mushrooms with the egg mix, then assemble in baking dish. This can be done up to 4 hours ahead of time. Bake as directed. 

horizontal photo of Herby Mushroom Croissant Stuffing

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Comments

  1. 5 stars
    I don’t usually leave reviews BUUUT had to in regards to the Herby Mushroom Croissant Stuffing. OMG!!! It was absolutely amazing, full of flavor and supper easy to make. You could taste all the different ingredients in each bite. Because of the croissants it had a buttery flaky texture mixed with just enough moist bread blended with the mushrooms (I used Baby Bella’s torn in chunks) and herbs. I didn’t have to use as much broth as suggested. Prob because my family was sneaking the croissants while I wasn’t looking. The Gruyere cheese was the perfect addition. I have never had cheese on my stuffing so I wasn’t sure about this part. Wow was I surprised. This is definitely a future fave and must have!

  2. 5 stars
    My sis in law and I just made this for our family thanksgiving meal and it was the biggest hit on the table! It’s only a week later and I’m already making it again. Delicious, thank you!

  3. 5 stars
    I made this recipe for Thanksgiving and it was a HUGE hit! Everyone loved it even my picky family members who don’t like mushrooms. The mix of flavors and textures – rich fresh herbs and carmelized onions and mushrooms with the crispy edged
    croissants that remain buttery and moist on the bottom is pure genius. I also really like the proportion of gruyere – not overpowering, just, well,
    Perfect. Thanks for a new a Thanksgiving crowd pleaser!

    1. Hi Emily!! I am really glad this recipe turned out so amazing for you! Thank you so much for trying this one! xTieghan

  4. 5 stars
    Okay, I don’t like stuffing (dressing) most of the time, but this I could eat all day. A couple notes:

    “Croissant” is not a remotely specific unit of measure, and cups are hard with delicate pastries. I bought 12 of the “buttery” croissants my local store carries, and that was 6.5 too many! Apparently this recipe is calling for things that look more like crescent rolls than big croissants. Since weights work better than cups for things like this, I’ll say the weight I used was about 18 ounces (package weight for each 3-count container was 9.5 ounces, and I used 2 minus one end that didn’t fit in the pan).

    Along the same lines, an 8 ounce package of sliced mushrooms is about 2 cups. I used 2 of those. A cup of kale weighs around 2.5 ounces, so a 5 ounce (commonly available) container of pre-cut works well. A cup of shredded gruyere is about 3.5 ounces…I shred my own cheese using my food processor since pre-shredded contains anti-caking agents that retard melting.

    Otherwise, the recipe worked perfectly except that I thought it was a little salty using the recommended amounts, but my friends thought it was fine on the salt level, so all good. Just be a little conservative on the salt since you’re using salted butter and lots of salty stock (even low-sodium is salty). I’m particularly sensitive to overly salted things, so most people probably wouldn’t mind it, but I’ll cut back to 3/4 tsp next time.

    1. Hi! I am sorry there were some complications with this, but I am really glad you loved it!! Thank you so much for trying this one! xTieghan

  5. 5 stars
    Holy moly! This recipe is the da bomb!!!
    I made this for our first ever Thanksgiving lunch and it was an instant hit! I couldn’t find any croissants in costco but they hd something called croissant breads and that worked just as well( in my opinion).
    Recipe saved.

  6. 5 stars
    Wow.. this recipe is going to be on our thanksgiving table for many years to come! It was delicious! The only thing I changed was to mix the croissant and veggie mixture before adding the broth mixture. I only needed 1/8 c of the broth mixture so I do recommend changing the order of mixing things together at the end. Other than that it was pure heaven!

  7. 5 stars
    Best stuffing EVER – highlight of our Thanksgiving spread. Added sausage and cranberries – those croissants and mixed mushrooms are everything!!! Delicious. Thank you!!!

  8. 5 stars
    This recipe was SOOOOOO good! Thank you so much, Tieghan!!!! It was a huge hit at my thanksgiving. It was so delicious. I ended up using 9 croissants since I used big ones from Trader Joe’s and ended up tearing the croissants into smaller pieces than shown in the picture. I’m so excited to make this again next year!

  9. 5 stars
    This is the most delicious casserole I’ve ever had. It was so easy, so tasty and a huge crowd pleaser. Thanks for a great, easy to follow recipe!

  10. 4 stars
    Made this today and it came out fabulous. Just one thing I would change next time is break the croissants into more bite-sized pieces. The large chunks of croissant are a little cumbersome when on the plate with the other Thanksgiving dishes. I also made it without mushrooms because my brother doesn’t like them… it was still delcious, but I can see how the mushrooms are necessary texture component. Can’t wait to make it with mushrooms next time!

  11. 5 stars
    Making the recipe at the moment and just realized that the onion isn’t listed in the steps, but it is shown in the ingredient list! I’m assuming it’s sauteed with the celery, but I accidentally left it out. Hope that helps someone!

  12. I’m giving this a shot for thanksgiving. I have another dish that requires an oven temp of 425, is there anyway I can bake this in a warmer Oven? 400?

    1. Hey Jenna,
      Yes that will be fine to do:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  13. 5 stars
    I made this today! It was so good! I am not a stuffing person, so when I saw this, I thought that this might work. The croissants made this dish. I mean the herbs, mushrooms and gruyere were perfect too! No one should ever make regular box stuffing ever again. I used spinach instead of kale and it worked just fine. Thank you 🙂

  14. Hi! I am making this tomorrow and unfortunately all I could find at the store was a small chunk of gruyere. It might be 1/4c once I grate it down. Is there any other cheese you recommend putting with it?

  15. Hi! I am making this tomorrow and I’m very excited. I was only able to find a super small chunk of gruyere at the store…maybe 1/4c once I grate it. Is there another cheese that would go well with it ?

    1. Hey Merlin,
      Really any cheese that you love will work here! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  16. 5 stars
    I have made this twice now (Friendsgiving and Thanksgiving) and it was amazing. Had many compliments and friends asked for the recepie for their thanksgiving dinners. Amazing

  17. Hello! I have not tried gruyere cheese before. Unsure if I would like it. Do you have a recommendation for a substitution?
    This sounds delicious, can’t wait to try!
    Thank you!

    1. Hey Amanda,
      You can use any cheese you would like. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  18. Hello! I have not tried gruyere cheese before. Unsure if I would like it. Do you have a recommendation for a substitution?
    This sounds delicious, can’t wait to try!

    1. Hey Amanda,
      Really any cheese that you like will work here. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Lynn,
      Sorry I haven’t tested this recipe without the egg! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  19. Hi Tieghan!

    The recipe mentions you can make this up to 3 days ahead. I prepared this Monday night as mentioned in your T-giving guide. I took a look today and it looks a bit soggy. Will this be an issue? Hoping I don’t have to start over and it will taste just as yummy!!

    Thanks,
    Casey

    1. Hey Casey,
      Once you bake this it should be okay! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  20. I am making THIS for Thanksgiving! We decided pandemic can’t stop our appetites. So we ordered the usual BEAST and going with 5-10 smalllllll side dishes for our small gathering. I LOVE that you can select the servings before printing your recipe. I’m a quite followed and never posted. But hey, I’m this time of apart, food is the glue that holds us together. And must complement you on your creative, tasty ‘glue’! Nom nom from NJ

  21. Hi!! Thank you for this delicious recipe. What other breads would you recommend to substitute for croissants? Specifically a bread not made with eggs? Thank you!

    1. Hey Riti,
      Brioche would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Stephanie,
      Totally fine to cut in half, maybe reduce the baking time slightly:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey there,
      Brioche would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. Hello,

    I was planning on making this for Thanksgiving, however I only have one oven. Do you think it would work to make this recipe in dutch oven on the stovetop? Any tips?

    Thank you!!
    Bridget

    1. Hey Bridget,
      I have not tried this on the stove top. This recipe is pretty forgiving, so I would just add it to your oven:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Bri,
      Yes, you will want to brown the sausage first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  23. Hi Tieghan! Planning to make this for Thanksgiving next week – do you think granny smith apples could be a possible substitution for celery? I don’t care for celery in stuffing, but think the apples could add a little acid and that crunch! What do you think?

    1. Hey Angela,
      I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. For your sausage version, do you substitute the sausage for the mushrooms or do you just add sausage? Thank you!!

    1. Hey Korinne,
      You can really do either, if you enjoy mushrooms and want to keep them just add the sausage too:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  25. IF (and that’s a big if) I wanted to scale back on the richness, do you think brioche could work as a sub for the croissant? Would you recommend the same amount?

    1. Hey Allison,
      Yes that should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. I can’t wait to try this! I was thinking of adding chopped apple to add a little sweetness with the gruyere and mushroom, possibly? Do you think that would be too much with a dish like this?

    1. Hey Kate,
      You could definitely do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jamie,
      You could omit the kale or use spinach. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. I will try this recipe, but will cut it in half more than likely but it doesn’t sound to me like anything I would ever use for Thanksgiving or Christmas but for something else entirely. I make very very tasty stuffing with Italian sausage, it is not doll and it is not boring and people love it, even people who don’t like stuffing love it. This is not stuffing to me, but looks like a very nice dish I’m not quite sure what to call it at this point, but after I make it perhaps I will have a name for it.

    1. Thank you Connie! Your stuffing sounds great! This is one version of many stuffings you can make and I hope you love it! xTieghan

  28. 5 stars
    We made this for thanksgiving and it was the favorite dish at the table! I think you could probably cut the extra butter in half, but you do you. Yum!!

  29. 5 stars
    I made this for Thanksgiving. It was the perfect addition. And SO easy to make! This will definitely become a staple Thanksgiving Recipe in our home.

  30. 5 stars
    Amazing!! I used dehydrated gourmet mushroom blend. I let them simmer for an hour to rehydrate. Then followed all of the instructions you gave. The great thing is the process leaves me with a fabulous mushroom broth so that’s what I used. The flavor!!!

  31. 5 stars
    I made this tonight for Thanksgiving instead of my usual cornbread stuffing. I wanted to try something new and this did not disappoint! Thanks, Tieghan!

  32. Sorry, I’m making this right now and was confused. Do we put the room temp butter and the sliced butter all in together or did I not see where it said what to do with the sliced butter?

    1. Hi Sara! The sliced butter is meant to be use in the very first step with the croissant. You’ll place it on the croissants and then toast them in the oven. Does this makes sense?

  33. On Step 3 it says to heat the pan to medium and a few sentences later says to lower it to medium, should it be higher when first adding onions?

    1. Hey Sara! So sorry, that is a typo. I fixed the recipe to read correctly. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  34. 5 stars
    Instant favorite. Will be making this every single year, no doubt. I’m allergic to mushrooms, so I substituted an equal amount of tempeh soaked in a little soy sauce. Incredible. Can’t wait to share this with my family tomorrow. Thank you SO MUCH

  35. I am making all your recipes for Thanksgiving this year! I looked at your Thanksgiving planner and saw you prepped the stuffing and pecan bourbon sweet potato dish on Tuesday. I just made them both ?…. but I didn’t read all the fine print at the bottom of the stuffing recipe and I completed ALL the steps of the herby much room crossiant tuffing (except to bake it) …. will it turn out on Thanksgiving? Or do you think I should start over ??‍♀️ Thank you for any advise.

    1. Hey Lisa!! I think you should be OK to leave it as is. You might need to cook the stuffing longer to cook it throughout, maybe an additional 20 minutes, but just be checking for doneness. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  36. 5 stars
    So I made this Monday, which you advised on your Thanksgiving schedule. Now I’m worried it won’t last until Thursday. Should I freeze it unbaked until Thursday? Or will it be ok?

    1. Hi Julie, I do recommend adding the liquid day of, but how is your stuffing looking? I am thinking it should still be OK, but you may need to bake a bit longer to ensure the stuffing is cooked. I think it should still turn out great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Sydney, See detailed directions below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

      To Make a Few Hours Ahead: This can be made assembled a few hours ahead of time and kept in the fridge. Allow the stuffing to come to room temperature before baking.

      To Make a Few Days Ahead: complete the recipe through step 3. Toss the mushrooms, kale and croissants together. Stare in a sealed container in the fridge for up to 3 days. When ready to assemble, remove from the fridge. And continue on with step 4, tossing the croissants + mushrooms with the egg mix, then assemble in baking dish. This can be done up to 4 hours ahead of time. Bake as directed.

  37. I made this the yesterday (Monday) per the posted thanksgiving schedule but worried that sitting 3 days might not be good. Should I freeze (unbaked) h til Thursday?

    1. Hey Julie! I do recommend adding the liquid day of, but how is your stuffing looking? I am thinking it should still be OK, but you may need to bake a bit longer to ensure the stuffing is cooked. I think it should still turn out great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. HI! Use large croissants. The Costco size is great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  38. 5 stars
    Super tasty! Made it last night and loved it. The veggie option is nice but I added sausage to mine and it was wonderful!

    1. Hi Johanna! I love using yellow onions for this stuffing. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hi Holly! The recipe should serve 8 people, but you can change the number of servings in the bar and the recipe will change to match! Let me know if you have any questions! xTieghan

    2. Hi Holly, this feeds 8. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. Hey Katie! I recommend only letting this sit fully assembled for a few hours. See detailed directions below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

      To Make a Few Hours Ahead: This can be made assembled a few hours ahead of time and kept in the fridge. Allow the stuffing to come to room temperature before baking.

      To Make a Few Days Ahead: complete the recipe through step 3. Toss the mushrooms, kale and croissants together. Stare in a sealed container in the fridge for up to 3 days. When ready to assemble, remove from the fridge. And continue on with step 4, tossing the croissants + mushrooms with the egg mix, then assemble in baking dish. This can be done up to 4 hours ahead of time. Bake as directed.

  39. 5 stars
    This stuffing tasted delicious, and was a huge hit at my Friendsgiving party, so much so that I’m making it again for my work holiday party. My only complaint is that it definitely took much longer than 20 minutes to prepare, but it was worth it.

  40. I love this idea! I’m going to try it next week for sure. I always put ground sausage in my stuffing- any thoughts on including that in this recipe/ what kind of sausage would work best?

    1. Hey Zane! I would recommend a spicy Italian sausage. Add the sausage with the mushroom mix. I am sure that will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you!Have a wonderful Thanksgiving!! xTieghan

    1. Hi Lindsay! Yes, that will be great! I would use 1 teaspoon dried sage. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy Thanksgiving! xTieghan

  41. 5 stars
    I’m making this on Sunday but I’m veganizing it. I’m gonna make my own Vegan croissants, use vegan butter and vegan cheese. I’ll let U know how it turns out.

  42. 5 stars
    This is a very good stuffing. There are a couple of things I am going to do differently the next time. First, I used spinach instead of kale and it worked fine. I also ended up throwing in more than the recipe calls for because of how much it cooks down. I am going to hold off on adding the broth until I see how much moisture I have from the vegetables. (I used more mushrooms than listed as well.) I only used one cup of the broth along with the liquid from the vegetables. My husband and I agreed that it was a little too moist. You can always add if you need more. I am also going to add more cheese. Maybe mix a little in with the stuffing as well as on top. What can I say, we love cheese. Overall, the flavor was excellent. I will be making it again this holiday season.

    1. Hi Sandy! I am so glad this turned out so well for you! I hope this time it turns out even better! Thank you so much! xTieghan

  43. 5 stars
    This was a huge hit for Easter dinner. It was so good, my sister in law and I we’re eating it right out of the pan after dinner… very classy.

  44. 4 stars
    Made this last week…will make it again. It is very rich so it will be for special occasions, but it is very good. It had to be with all that butter in there!

  45. Made this on Christmas, it was very well received.

    I liked the flavor of the stuffing so much , last night I made just the mushroom/kale mixture (w/ celery, onions, etc) and served that with my pork tenderloin. And then used the left over mushroom mixture and put it on a grilled cheese tonight! Delicious.

  46. 5 stars
    This was the best thing I ate of all Thanksgiving! I come from a small family who brings a lot of food and my husband and I were grateful for the leftovers. This recipe made SO MUCH we were even able to share with friends who joined us after the holidays and the reviews were raving time and time again. Looks like this may be my new signature dish come future holidays. Great job, Teighan!

    1. So sorry, I have no idea what the ounce measurement is. Wish I could help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  47. Hey! I have just started following your blog! I have made five of your recipes and they are now our family favorites!!! I’m getting your cookbook for Christmas too! Where do you get your inspiration from? If I love your food, is their other cooks or blogs I can follow as well that have similar style? Thank you so much for adding life back into my cooking! I hit a dry spell but now i am so excited to cook again because of your recipes ❤️

    1. Hi Chrystal! Welcome to my blog! I am so glad you found it. My inspiration comes mostly from my family because they are always traveling to new countries and trying new dishes! I hope you love the cookbook and let me know when you try! Thank you!

  48. 5 stars
    I made this recipe for Thanksgiving and it was a hit! I usually stress out over making a dish for the holiday that will feed a lot of people, but this was super easy to make (& I personally do not consider cooking to be one of my strong suits), the overall cooking time was almost exactly as listed, and everyone enjoyed it. Especially delicious right out of the oven. I didn’t even follow the measurements 100% exactly and it still came out great. Thanks for this recipe!

  49. 5 stars
    Made this today for our Friendsgiving and it was a success!!! Saw your IG pic of this stuffing and knew I had to try it. It was so yummy and easy to put together! ?

    1. If you enjoy rosemary I am sure it would be great! Just use a little amount so that it is not over powering. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  50. Hello! Planning on making this gorgeous dish for Thanksgiving! Could you please provide some clarity on how much butter to use when pre-baking the croissants and then how much to add to the skillet for the veggies? Thank you! Have a happy Thanksgiving!

    1. It is 2 tablespoons. recipe is all fixed! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  51. So delish! Fed this to my friends for Friendsgiving last night and it was a hit. I used Jarlsburg. Geese instead of the Gruyere because it was on sale.

  52. Made this for Friendsgiving – IT WAS AMAZING! Very highly recommend. I used butter croissants so cut out some of the butter in the recipe.

  53. 4 stars
    I couldn’t wait, I made it! Few things. I think I did a mistake by torning croissants into bite size pieces, looks like you mostly torn them in half. My stuffing was very wet and mushy. Also not very
    clear directions on how much butter where to use. I end up using half stick on croissants and maybe a tablespoon on veggies. At the end flavor was good, but stuffing was very rich ( buttery croissants+butter+cheese). I would make this again, but with less butter and cheese. Thank you.

    1. Hi Agne! Thank you so much for making this and I hope it turns out even better the next time you make it! Thank you so much and please let me know if you have any questions!

  54. Tieghan–My mom and I are ready to get Thanksgiving 2018 started and using your menu to guide us…naturally. I happen to be allergic to egg, but this stuffing sounds almost too good to be true. Do you have a suggestion for a substitute on the eggs in your herby mushroom croissant stuffing?

    Blessings,
    Elli

    1. Hey Elli! I would just omit the eggs and replace them with 1/4 cup plain yogurt (to help bind everything). I have not tested this so I can’t say for sure it will work, but I do think it will. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  55. Hi! Any substitute for the kale? PS..I tell everyone to look at your blog/book as EVERYTHING I have made is delish! Happy Thanksgiving!

    Rona

    1. Hey Rona!! You can use spinach or omit the kale all together. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  56. So has anyone actually made this and could share their tried comments? seems like most comments are not about the outcome.Those would be most helpful.

    1. Hi Jennifer! A lot of the comments come from people loving the post and the photos, not just the recipe. I hope you try this recipe and enjoy it! Thank you!!

    1. Hey Natalie, for best results I recommend making the morning of and then keeping in the fridge. You can make the night before, but the croissants might be a little softer. Still delicious, just a little softer due to the overnight soaking. Either option is great, so do what works best for you. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

    1. HI! You can keep this in the fridge overnight and then bake the next day. Allow the casserole to come to room temp before baking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  57. 5 stars
    Very helpful article, Thank you for sharing. I love you
    …………………………………………………………………………….

  58. This looks incredible!!! I’d love to make this next week for Thanksgiving. Its definitely a lot of servings for the amount of people that will be here. If I don’t cut the recipe in half, do you think it will freeze well or no?

    1. HI! Yes, you can freeze any leftovers! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  59. This recipe looks amazing; I’m eager to give it a try. Any advice on whether the dish can be made in advance, at least in part? I worry that the croissants will lose their texture, but I need something I can prep and transport to where we’ll be eating. Thanks!

    1. HI! You can refrigerate this overnight, then bake as directed. The croissants will dry out in the oven. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  60. 5 stars
    Hello, Tieghan!
    I can verify that my husband, Mike, and I both had HAPPY BELLIES 🙂 and multiple helpings when you prepared this dish for us the other night! The flavors incorporated within this stuffing work so well together and create a DELICIOUS dish! This will DEFINITELY be on our holiday menu this year and many years to come…as well as many of the other recipes you have posted! 😉 THANK YOU for ALL of the MANY HOURS you work EVERY SINGLE DAY (trust me, everyone, all she does is work) to provide others with SCRUMPTIOUS recipes and FANTASTIC ideas for entertaining!

    We LOVE you and your PRECIOUS family!

    Sincerely,
    Mike & Melissa Maloney

    1. Hi Melissa! This is so sweet! I was so happy to make it for you guys and I am so glad you loved this! I hope it turns out amazing for you on the holidays as well! We all love you two as well!

  61. Can’t wait to try this! stuffing is one of my favorite sides for Thanksgiving and I love croissants, so this combo sounds like an excellent idea.

  62. 5 stars
    This looks fabulous. I’m vegan so would either omit the cheese or use vegan cheese but I can’t wait to try.

  63. 5 stars
    Interesting looking stuffing. Looks really tasty and different. Will make this season. I’m with you. Bake the stuffing. Love croissants. Very creative.

  64. Luckily I don’t have to cook this Thanksgiving (I’ve been invited out) but I will definitely be making this dish during the Christmas season. Going to try your popovers also. Can’t wait to try it.
    You’ve outdone yourself this time!

    1. HI! I recommend use spinach or omitting the kale all together. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! Honestly, I would just omit them and replace with your favorite veggie. Roasted butternut squash would be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan