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–+ servings
Croissant stuffing in white baking dish.

Croissant Stuffing

Allie Hagerty
This Croissant Stuffing with Sausage, Herbs, and Dried Cranberries is the ultimate holiday side dish! Buttery croissants, savory sausage, and cozy herbs come together in a stuffing recipe that’s perfectly golden and bursting with flavor. Add it to your Thanksgiving menu or any holiday meal for a dish your family will request year after year.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Servings 10 servings

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.

Nutrition Facts

Serving: -22gCalories: 399kcalCarbohydrates: 30gProtein: 12gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 121mgSodium: 945mgPotassium: 110mgFiber: 2gSugar: 11gVitamin A: 876IUVitamin C: 3mgCalcium: 39mgIron: 2mg
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