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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.
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.
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.
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.
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.
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!
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Thank you os much Courtney!! I am so happy this turned out so well for you! xTieghan
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!
Thank you Christine! I am so happy you enjoyed this one! xTieghan
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!
I am really glad you enjoyed this! Thank you Rachael! xTieghan
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!
Hi Caro! Thank you for letting me know! I hope this turned out well for you! xTieghan
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?
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
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 🙂
Thank you so much Lacey! I am really glad this turned out so well for you! xTieghan
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?
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 ?
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
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
Thank you so much Kayla! xTieghan
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!
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
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!
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
What could I use as an egg substitute? I am vegan and would love to make this!
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
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
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
This is the best stuffing ever!
Thank you Jennifer! xTieghan
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
Love that!! I hope this turns out amazing for you, Torry! Thank you so much! xTieghan