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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

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Calories Per Serving: 1050 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

US Customary - Metric

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. 
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Comments

  1. Hi! Could you do this in a Crock-Pot? If so, would the steps be the same or would it change the consistency of the croissants?

    Thanks!

    Reply

    1. Hi Devyn,
      So sorry, I probably wouldn’t do this one in the crockpot. Please let me know if you have any other questions! xx

      Reply

  2. Hi Tieghan,

    If I make this in the morning and reheat it when I get to my family’s house will it dry it out? Would I do it at like 350 for 10-15 min?

    Reply

    1. Hey Jordan,
      Can you just prep it and have it ready to go and then bake when you are ready to serve? I think that would work best for you! I hope you love this recipe, please let me know if you give it a try! xx

      Reply

    1. Hi Nichole,
      Please refer to the photos above, but I keep my tears pretty large. Please let me know if you have any other questions! Happy Thanksgiving! xT

      Reply

  4. 5 stars
    This will be my third time making this. We love it!! Such a great combination of flavors and versatile.
    Thank you for this fabulous recipe!!

    Reply

    1. Hey Laura,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃

      Reply

    1. Hey Rhonda,
      It should be just fine without the kale, you could also use spinach in place of that. I hope you love the recipe! Happy Thanksgiving! xx

      Reply

    1. Hey Bryna,
      Sure, that would work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx

      Reply

  7. We have a dairy allergy and I can’t find croissants that are nondairy. How do you think if I subbed bread stuffing instead? I could incorporate some melted margarine to replace the butter? Thanks

    Reply

    1. Hey Sharryn,
      Sure that should be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xx

      Reply

    1. Sorry – one more question! If I used butternut squash instead of mushrooms – do I need to pre-bake them to soften them first?

      Reply

  9. Hi! I’m a ‘shroom newbie cooking for ‘shroom fanatics. What kinds of mixed mushrooms would you recommend?

    Reply

    1. Hey Courtney,
      Your local grocery store should have a “mixed mushrooms” box, I just use that, makes it super easy! I hope this recipe is a hit! xT

      Reply

  10. This looks so so tasty. I’d like to incorporate this into the Thanksgiving feast this year, but there are many who are not so keen on mushrooms. Is there anything you suggest adding as an alternative? Artichoke hearts? Roasted red pepper? I don’t want ruin it 🙂

    Reply

    1. Hey Monica,
      You can really use any veggies that you enjoy! Roasted red pepper would be yummy, squash would also be delicious!! I hope this helps! xT

      Reply

  11. Hi Tieghan! So I LOVE mushrooms but my husband does not (boooo). Would not including them completely ruin the dish? Any suggestions on a adding a substitute? It sounds delicious and is gorgeous for the table.

    Reply

    1. Hey Jordan,
      You could use another veggie that your husband does enjoy like squash or do half with mushroom half without:) I hope this helps! Please let me know if you have any other questions!

      Reply

    1. Hey Nancy,
      Totally, sausage would work well for you! I hope you love this recipe, please let me know if you give it a try!! xx

      Reply

    1. Hi Andrea,
      Yes, that would work well for you! I hope this recipe turns out tasty, please let me know if you give it a try! xT

      Reply

    1. Hey Mike,
      I think buttermilk should work well for you in place of the eggs! I hope you love this recipe, let me know if I can help in any other way! xx

      Reply