Chunky, buttery croissant pieces will take your dressing next level.
Let’s be real about holiday feasting. For a lot of people, myself included, the stuffing/dressing is just as exciting as the turkey. And if I’m being completely honest, it’s often even better than the bird. I usually make a cornbread stuffing loaded with dried cranberries and nuts, but wanted to try mixing it up. Enter the croissant. It’s already buttery and soft, with a distinct ability to turn crispy and flakey when baked that liiiiiitle bit longer. Spoiler alert – croissants make for a seriously good stuffing foundation.
And if you already have a family favorite stuffing, no worries – you can make BOTH of them. The best part about having a whole second pan of stuffing or dressing is not merely that you can eat your fill, but that you can try different styles and flavors. I guarantee you that no one will be complaining.
6 large croissants 1lb breakfast sausage 3 stalks celery, diced 1 onion, diced 2 granny smith apples, cored and diced into 3/4 inch cubes 2 tablespoons of fresh chopped sage 1/2cup chopped pecans 3 tablespoons Hardcore Carnivore Fried Turkey seasoning 1cup chicken broth 4oz butter, melted
Preheat an oven to 375f
Place a skillet over high heat, and add the breakfast sausage. Break sausage apart with a wooden spoon, and cook until the sausage is thoroughly cooked through, about 10 minutes. Use a slotted spoon to remove sausage from skillet, leaving the fat and set sausage meat aside.
Add the onion to the fat in the skillet, and cook for 5 minutes stirring occasionally until softened. Add the celery and cook the mixture a further 2-3 minutes until celery has softened.
Use a serrated knife to cut the croissants into large chunks at least 1″ thick, then place them into a large mixing bowl.
Add the cooked sausage, browned onion and celery, apples, sage, pecans, seasoning, chicken broth and melted butter to the bowl.
Gently toss with a large spoon or your hands to ensure everything is evenly coated and distributed, then pour the mixture into a 9×13 baking dish or pan.
Place into the oven uncovered and cook for 20 minutes until brown on top.
This recipe can be prepared a few hours in advance and held in the fridge until you are ready to cook it.