Croissant Stuffing Holiday Side (Print Version)

Buttery croissants and fresh herbs create a deliciously unique holiday side to accompany your favorite main.

# What You’ll Need:

→ Bread

01 - 6 large croissants, preferably stale or day-old, torn into bite-sized pieces

→ Vegetables

02 - 240 ml onion, diced
03 - 240 ml celery, diced
04 - 2 cloves garlic, minced

→ Dairy & Liquids

05 - 240 ml heavy cream
06 - 240 ml vegetable broth
07 - 2 large eggs

→ Herbs & Seasoning

08 - 15 ml fresh thyme, chopped
09 - 15 ml fresh parsley, chopped
10 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 175°C. Lightly grease a 23x33 cm baking dish.
02 - Tear croissants into bite-sized pieces and transfer to a large mixing bowl.
03 - Heat a skillet over medium heat. Add diced onion, celery, and minced garlic. Sauté until softened, approximately 5-7 minutes.
04 - In a separate bowl, whisk together heavy cream, vegetable broth, eggs, thyme, parsley, salt, and pepper.
05 - Add the sautéed vegetables to the bowl with croissant pieces. Pour the cream mixture over. Toss gently to combine, ensuring all pieces are coated.
06 - Spread the mixture evenly in the prepared baking dish.
07 - Bake for 25-30 minutes or until the top is golden and the stuffing is set.

# Additional Tips::

01 -
  • Uses simple store-bought croissants so you skip fussing with bread cubes
  • Perfect way to use up stale croissants that would otherwise go to waste
  • Super moist inside but golden crisp on top for the best of both worlds
  • The flavors are pure nostalgia with a little decadent twist from the cream
  • Honestly my family fights for the last scoop every year and no one even asks about regular stuffing anymore
02 -
  • Perfect make-ahead side dish it can be assembled the night before
  • Vegetarian friendly and a crowd pleaser even for meat lovers
  • Fantastic for using up leftover holiday croissants
  • My favorite ingredient is the heavy cream because it turns the humble croissant into something luxurious I always remember my uncle sneaking bites straight from the pan when no one was looking this stuffing just brings out that kind of joy
03 -
  • Let the croissants dry out overnight for even better texture
  • Always whisk the egg custard thoroughly to avoid streaks in the baked stuffing
  • Do not skip sautéing the vegetables as raw vegetables will not soften enough in the oven
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