Herby Mushroom Croissant Stuffing
Buttery croissants, cozy herbs, caramelized wild mushroom, kale, and Gruyere cheese take classic stuffing from bland and boring to flavorful and completely delicious. Prep this stuffing in advance and then bake up just before you're ready for dinner for super easy holiday entertaining.
- 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
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.
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.