Easy Herby Croissant Stuffing Recipe with Sausage
Looking to bring something unforgettable to your holiday table? This Croissant Stuffing with sausage, herbs, and dried cranberries is the ultimate crowd-pleaser—a buttery, herby blend of flaky croissants, savory sausage, and tangy cranberries that bursts with seasonal flavor. This isn’t your classic stuffing recipe; it’s a rich and luxurious twist that’s sure to be the favorite part of the dish for everyone at your Thanksgiving dinner or Christmas dinner!
I love stuffing. It’s impressive and delicious, but at the end of the day, it’s still a super easy holiday side that anyone can whip up! It’s the perfect holiday side dish because you can customize it however you want. Personally, I love this version that uses torn croissants. This croissant stuffing recipe is simple and delicious and will be the star of your Thanksgiving menu!
Are you planning a holiday feast? I have plenty of Thanksgiving recipes and Christmas recipes for you! From appetizers to sides and everything in between! Some of my favorite holiday dishes are my Goat Cheese Crostini, Truffle Potatoes, Baked Ricotta Dip, Cranberry Orange Whiskey Sour, Cranberry Aperol Spritzer, Lobster Cakes, Mini Sausage Rolls, and you can never go wrong with my Gruyere Mac n Cheese!
Why You’ll Love This Recipe
- Perfect Texture: Buttery croissants get toasted just right, creating a stuffing that’s golden brown on top with a soft, melt-in-your-mouth center.
- Flavors of the Season: With fresh herbs like sage, thyme, and rosemary, plus a hint of sweetness from cranberries, this recipe captures all the cozy flavors of the holiday season.
- Easy to Make: This recipe keeps things simple, combining ingredients in one large mixing bowl and baking to perfection—ideal for busy holiday prep.
Ingredients
- Day-old Croissants: Slightly stale, torn croissant pieces hold up beautifully, creating the perfect stuffing texture.
- Italian Sausage: Adds rich, savory flavor—look for fresh sausage at grocery stores or butcher shops for the best taste.
- Onion and Celery: A classic vegetable mixture that brings flavor and moisture; chop them small to evenly distribute.
- Garlic: Adds depth and a touch of warmth; buy fresh garlic cloves for the best flavor.
- Unsalted Butter: Helps achieve that golden, crispy top; room temperature butter is easier to manage.
- Fresh Sage, Fresh Thyme, and Rosemary: These cozy herbs make the stuffing pop with earthy aromas—fresh is ideal!
- Dried Cranberries: Provide a lovely, sweet-tart contrast; look for cranberries with no added sugar for the best flavor.
- Chicken Broth: Adds moisture without making the stuffing soggy; low-sodium is a good choice to control salt. Don’t skimp, it’s the key to moist stuffing!
- Eggs: Binds the stuffing mixture together, creating a rich, cohesive texture.
Substitutions
- Turkey Sausage: For a lighter twist, try using turkey sausage instead of Italian sausage—it’s still flavorful with a bit less richness. I love using chicken sausage, too!
- Diced Apples: For extra sweetness, fold in diced apples to add a fresh, fruity touch.
- Mushrooms: I love earthy mushrooms! You can add some here for an herby mushroom croissant stuffing! I suggest using a mixture of different wild mushrooms, especially for a special occasion!
Additions
- Gruyère Cheese: Stir in grated Gruyère for a cheesy, savory layer that pairs beautifully with the sausage and fresh herbs.
- Caramelized Onions: For even deeper flavor, add caramelized onions to the vegetable mixture.
Step by Step Instructions
Toast the Croissants:
Preheat your oven to 350°Fahrenheit (175°Celsius). Spread the torn croissant pieces onto a baking sheet, and pop them in the oven for 8-10 minutes to get them a little crispy.
This helps give the stuffing a perfect texture. Set them aside once they’re ready.
Cook the Sausage:
In a large skillet, cook the sausage over medium heat, breaking it up with a spatula until it’s nice and browned. Once it’s cooked, transfer the sausage to a bowl and leave any fat in the pan—it’s full of flavor!
Sauté the Veggies: Add the butter to the same skillet. When it’s melted, throw in the onion, celery, and garlic. Let everything cook for about 5-7 minutes, or until the veggies are soft and fragrant.
Add the Herbs and Seasoning:
Stir in the rosemary, thyme, and sage, and let them cook for just a minute to release their flavors. Then, add the salt and pepper to bring out all those delicious flavors.
Combine Everything: In a large mixing bowl, combine the toasted croissants, cooked sausage, sautéed vegetables, and dried cranberries. Pour in the broth and gently toss everything together. Add the beaten eggs, mixing until everything is nicely coated but not soggy.
Bake to Perfection: Transfer the stuffing to a greased baking dish, cover it with foil, and bake for 25 minutes.
Then, take off the foil and bake for another 15-20 minutes until the top is golden and crispy.
Tips and Notes
- Toast the Croissants: Make sure the croissants are toasted in a single layer on a baking sheet until they’re slightly crispy—this keeps the stuffing from getting too moist.
- Use a Slotted Spoon: When transferring the sausage to the large mixing bowl, use a slotted spoon to leave excess fat in the pan for sautéing the vegetables.
Serving Suggestions
- Thanksgiving Wine Pairings: Elevate your Thanksgiving meal with a crisp Chardonnay to complement buttery croissants, a fruity Pinot Noir that pairs perfectly with earthy herbs and sausage, or a refreshing Dry Rosé for a versatile option that balances rich and savory dishes.
- Thanksgiving Table Star: Place it alongside classic recipes like cranberry sauce and creme fraiche mashed potatoes! Thanksgiving food is totally the best, right? This croissant sausage stuffing fits in perfectly with any Thanksgiving meal!
- Delicious Leftovers: Try it with a fried egg on top for a next-day breakfast treat.
- On a Sandwich: Leftover turkey sandwiches? My favorite stuffing would be an awesome addition to any carved turkey sandwiches the day after Thanksgiving!
Storage and Reheating Instructions
- Airtight Container: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Tip: Reheat in the oven at 350°F for 10-15 minutes to restore the crispy top layer.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Croissant Stuffing
Equipment
- Baking Sheet
- large skillet
- wooden spoon
- large mixing bowl
- Small bowl
- Casserole dish
- Aluminum foil
Ingredients
- 8 large croissants torn into bite-sized pieces (day-old croissants are best)
- 1 lb Italian sausage casings removed
- 1 large onion diced
- 3 celery stalks diced
- 2-3 garlic cloves minced
- 1/2 cup unsalted butter
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme finely chopped
- 1 tbsp fresh sage finely chopped
- 1/2 cup dried cranberries
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 cups chicken broth or vegetable broth
- 2 large eggs beaten
Instructions
Toast the Croissants:
- Preheat your oven to 350°Fahrenheit (175°Celsius).
- Spread 8 large torn croissants onto a baking sheet in a single layer.
- Toast for 8-10 minutes until slightly crispy. Set aside.
Cook the Sausage:
- In a large skillet over medium heat, cook 1 lb Italian sausage, breaking it up with a wooden spoon, until browned.
- Transfer sausage to a small bowl using a slotted spoon, leaving the fat in the skillet.
Sauté the Vegetables:
- Add 1/2 cup unsalted butter to the skillet.
- When melted, add 1 diced onion, 3 diced celery stalks, and 2-3 minced garlic cloves.
- Cook over medium heat for 5-7 minutes, until soft and fragrant.
Add Herbs and Seasoning:
- Stir in 1 tbsp each of fresh rosemary, thyme, and sage.
- Add 1/2 tsp kosher salt and 1/4 tsp black pepper.
- Cook for 1 minute to release flavors.
Assemble the Stuffing:
- In a large mixing bowl, combine the toasted croissants, cooked sausage, vegetable mixture, and 1/2 cup dried cranberries.
- Pour in 2 cups chicken broth and gently toss until the croissant mixture is evenly coated.
- Add 2 beaten eggs, mixing until everything is combined but not soggy.
Bake the Stuffing:
- Transfer the stuffing mixture to a greased casserole dish.
- Cover the dish with foil and bake at 350°Fahrenheit (175°Celsius) for 25 minutes.
- Remove foil and bake for another 15-20 minutes, until the top is golden brown.
Notes
- Toast the Croissants: Toasting in a single layer keeps the croissants crispy and prevents overly moist stuffing.
- Use a Slotted Spoon: Transfer sausage with a slotted spoon to leave flavorful fat behind for the veggies.
- Don’t Overmix: Gently toss the croissant mixture to maintain the texture of the torn croissants.
- Golden Finish: Remove the foil in the last 15 minutes of baking for a crispy, golden brown top layer.