Buzz
Stuffing is one of those dishes that feels truly tied to Thanksgiving—at least it does in my house. This comforting combination of carbs and vegetables is something I only make once a year. While I get that the convenience of pre-made stuffing mixes from big brands is tempting, hear me out: What if you made this holiday staple even more extraordinary by adding croissant croutons?
For once, store-bought is the way to go.
Typically, stale white bread, cornbread, or similar loaves with a light crust are used for stuffing. These are chopped into cubes and dried so they can soak up the broth when mixed. However, these light loaves, especially when stripped of their chewy crusts, don’t offer much in terms of flavor. Croissants, on the other hand, are rich with buttery goodness. Plus, their flaky layers are perfect for soaking up liquid and holding onto bits of vegetables and herbs.
I suggest avoiding the high-end croissants from bakeries—store-bought, packaged croissants work much better. They're affordable at the grocery store and surprisingly more durable than fresh croissants, so they stay intact even when soaked in turkey broth. Here's how to create a rich, buttery croissant stuffing.
The ultimate Thanksgiving stuffing recipe
1. Prepare savory croissant croutons
Begin by drying out the croissants. I used eight mini croissants, but you can easily substitute with four large ones. Slice them into one-inch cubes and place them in a large mixing bowl. In a pot or microwave, melt two tablespoons of butter. Once melted, remove from heat and stir in a teaspoon of seasonings. I used Trader Joe’s 'Everything But The Leftovers' seasoning blend, which contains ground onion, turmeric, sage, parsley, thyme, and more. (You can find their full ingredient list here.) Feel free to use your own blend or experiment with others. The aim is to make a savory butter.
Gently drizzle the seasoned butter over the croissant pieces in the bowl. Avoid dumping it all in one spot; instead, spread it across a large surface. Toss the pieces to ensure they are well-coated. Arrange the croissant bits on a sheet tray and bake at 325°F for about 10 minutes, or until they’re dry and golden on the bottoms. Let them cool completely. You can prepare this step a few days ahead, as long as you store them in an airtight container.
2. Prepare the stuffing
Chop a variety of vegetables for the base of your stuffing and sauté them over medium-low heat with a half-tablespoon of butter and a pinch of salt. After about five to ten minutes, the vegetables should be soft without being browned. Add one to two cups of broth and simmer for approximately 10 minutes to ensure the vegetables are thoroughly cooked. The amount of broth you use will depend on whether you prefer your stuffing drier or more moist. Turn off the heat and stir in the croutons until they're evenly coated with the liquid. If desired, sprinkle some shredded cheese and mix it in.
3. Bake the stuffing
Transfer the stuffing into a buttered loaf pan and, if desired, sprinkle with some cheese on top. I used Pecorino Romano, which adds great flavor but doesn’t melt much. If you prefer a meltier cheese, try cheddar, gouda, or havarti. Bake at 375°F for 15 minutes or until the top and edges are golden brown. Let it cool for five minutes before serving.
If you're a fan of buttered bread, this dish will quickly become a favorite. The crispy edges give way to a soft, springy interior, and each bite bursts with savory herb butter. It’s a perfect complement to your Thanksgiving turkey.
Croissant Stuffing Recipe
Ingredients List:
5 large croissants or 8-10 mini croissants
2 ½ tablespoons of unsalted butter, separated
1 teaspoon of dry herbs (such as parsley, thyme, and onion powder)
¼ cup of diced carrots
¼ cup of diced celery
1 medium shallot, finely chopped
A generous pinch of salt
1-2 cups of broth (turkey, vegetable, chickpea, or any choice)
Optional: ¼ cup of grated cheese (pecorino, parmesan, or cheddar)
1. Preheat the oven to 325°F. Slice the croissants into 1-inch pieces using a serrated knife. Place the pieces into a large mixing bowl.
2. Melt 2 tablespoons of butter, then mix in the seasonings. Drizzle the seasoned butter over the croissant pieces and toss them gently to coat. Spread them evenly on a baking sheet and bake at 325°F for 10 minutes, or until they are crispy and golden brown on the bottom. Let them cool.
3. In a pot, melt the remaining half tablespoon of butter over medium-low heat. Add the chopped carrots, celery, and shallot, along with a pinch of salt. Cook until the vegetables soften. Pour in the broth and let it simmer for 10 minutes. Meanwhile, grease a loaf pan.
4. Remove the pot from the heat, then add the croissant croutons and half of the cheese, if you're using it. Stir them well so that they're evenly coated with the mixture. Transfer everything into the loaf pan and sprinkle the top with more cheese if desired. Bake at 375°F for 10 to 15 minutes, or until the top and sides are golden brown. Let it cool for a few minutes before serving.
