I recently made a croissant stuffing that turns buttery, flaky croissants into a comforting, flavorful side dish filled with savory sausage, herbs, apples, nuts, and a touch of sweetness. It feels rich, cozy, and perfect for holidays or any meal when I want something special.
Why You’ll Love This Recipe
I love how the croissants create a tender, slightly crisp texture that’s lighter than traditional bread stuffing. The mix of sausage, fresh herbs, apples, pecans, and dried cranberries adds layers of flavor — savory, sweet, and pleasantly tart. It’s an elevated version of stuffing without being complicated.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
10 to 12 croissants, torn into 2–3 inch pieces
6 tablespoons unsalted butter, divided, plus more for greasing the baking dish
1 tablespoon extra-virgin olive oil (or more if needed)
1 pound breakfast sausage (chicken, turkey, or plant-based)
2 medium yellow onions, finely chopped
2 to 3 celery stalks, finely chopped
½ teaspoon kosher salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
1 large tart apple, cored and diced into ½-inch cubes
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
½ cup chicken broth (used in place of wine)
1 cup toasted pecans, coarsely chopped
1 cup dried cranberries
2 large eggs, lightly beaten
2 cups low-sodium chicken broth (plus up to ½ cup extra if stuffing appears dry)
Directions
Preheat the oven to 350°F (175°C). Spread the torn croissants on baking sheets and bake for 12–15 minutes, tossing occasionally until lightly toasted and dry.
Butter a 13″ × 9″ baking dish. In a large pot over medium heat, warm the olive oil and cook the sausage, breaking it up as it cooks, for about 7 minutes. Transfer the sausage to a bowl and keep about 1 tablespoon of the fat in the pot.
Add 3 tablespoons of butter to the pot. Stir in the onions and celery, season with salt and pepper, and cook for about 7 minutes until softened. Add the diced apple and cook another 4–5 minutes.
Stir in the garlic, rosemary, sage, and thyme and cook for 30 seconds until fragrant. Add ½ cup broth and simmer for 2–3 minutes until most of the liquid is absorbed.
Remove from heat and stir in the pecans, dried cranberries, and cooked sausage. Fold in the toasted croissants gently so they stay in large pieces.
Melt the remaining 3 tablespoons butter. Whisk the butter with the eggs and 2 cups broth. Pour over the croissant mixture and toss gently. Add up to ½ cup more broth if the mixture seems too dry.
Transfer to the prepared baking dish and bake uncovered for 40–45 minutes, until golden on top. Let it rest for 10–15 minutes before serving.
Servings And Timing
This recipe makes 10 to 12 servings. Prep time is about 25 minutes, and total time — including baking and resting — is around 2 hours and 10 minutes.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in the oven so the top stays crisp. If I want extra crispness, I finish it under the broiler for a moment, watching closely.
FAQs
How can I make this stuffing meatless?
I leave out the sausage and add mushrooms or extra vegetables. Increasing the herbs keeps the flavor rich and satisfying.
Can I use store-bought croissants?
Yes. Day-old croissants work best. If mine are very fresh, I toast them longer so they dry out and absorb the broth properly.
What can I use instead of wine?
I replace it with chicken or vegetable broth, which still adds moisture and blends the flavors well.
Can I prepare this ahead of time?
Yes. I assemble the stuffing, cover it, and refrigerate it for several hours or overnight. Before baking, I let it warm slightly at room temperature.
Is croissant stuffing too rich?
It is rich, but the apples, herbs, cranberries, and pecans balance it beautifully. The croissants also keep the texture lighter than traditional dense bread stuffing.
Conclusion
This croissant stuffing combines buttery croissants with savory herbs, sausage, fruit, and nuts for a dish that feels both comforting and elevated. I love serving it for holidays or any time I want a crowd-pleasing side dish with incredible flavor and texture.
A rich and comforting stuffing made with buttery croissants, savory sausage, herbs, tart apples, toasted pecans, and dried cranberries — perfect for holidays or special meals.
Ingredients
10 to 12 croissants, torn into 2–3 inch pieces
6 tablespoons unsalted butter, divided, plus more for greasing
1 tablespoon extra-virgin olive oil
1 pound breakfast sausage (chicken, turkey, or plant-based)
2 medium yellow onions, finely chopped
2 to 3 celery stalks, finely chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large tart apple, diced into ½-inch cubes
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
½ cup chicken broth (for deglazing)
1 cup toasted pecans, coarsely chopped
1 cup dried cranberries
2 large eggs, lightly beaten
2 to 2½ cups low-sodium chicken broth
Instructions
Preheat oven to 350°F (175°C). Toast croissant pieces on baking sheets for 12–15 minutes until dry and lightly golden. Set aside.
Butter a 13×9-inch baking dish. In a large pot, heat olive oil over medium heat and cook sausage until browned (about 7 minutes). Transfer sausage to a bowl and leave 1 tablespoon fat in the pot.
Add 3 tablespoons butter to the pot, then cook onions and celery with salt and pepper for about 7 minutes. Add apple and cook for another 4–5 minutes.
Stir in garlic, rosemary, sage, and thyme. Cook for 30 seconds, then add ½ cup broth and simmer for 2–3 minutes until mostly absorbed.
Remove from heat and mix in cooked sausage, pecans, and cranberries. Gently fold in toasted croissants.
Melt remaining 3 tablespoons butter. In a bowl, whisk together butter, eggs, and 2 cups broth. Pour over croissant mixture, tossing gently. Add up to ½ cup more broth if mixture looks dry.
Transfer to baking dish. Bake uncovered for 40–45 minutes until top is golden. Let rest for 10–15 minutes before serving.
Notes
Use day-old croissants for best texture — toast longer if very fresh.
Substitute broth for wine to keep it family-friendly.
Add mushrooms or extra veggies for a meatless version.
Assemble ahead and refrigerate — bring to room temp before baking.
