Croissant & Sausage Stuffing

Buttery Mushroom and Sausage Croissant Stuffing

Instructions. Preheat oven to 350°F. Generously butter a large casserole dish and set aside. Line a baking sheet with foil or parchment paper. Place the split croissants on the lined baking sheet and bake until crisp, about 5-10 minutes, cut side down. Remove and let cool.

Pecan Sausage Croissant Stuffing No Spoon Necessary

Once your croissants are toasted, you can toss them with the sausage mixture, add a little chicken stock (or vegetable), a couple eggs & top with cheese. Adding stock keeps it from drying out and the eggs help bind the mixture. Then, either cover it and store it. Or bake away!

Croissant & Sausage Stuffing

1 tbsp.. extra-virgin olive oil. 12 oz.. breakfast sausage, casings removed if necessary. 6 tbsp.. butter, plus more for baking dish, divided. 4. celery stalks. 4. medium leeks, finely chopped

Pecan Sausage Croissant Stuffing No Spoon Necessary

Add sausage and cook, breaking up with a wooden spoon, until browned, 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons butter to pan along with celery, leeks, and apple.

Caramelized Onion, Sausage & Pecan Croissant Stuffing No Spoon Necessary

Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted. 3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the onions and cook until fragrant, about 3-5 minutes. Add the celery and mushroom, and season with salt and pepper.

Pecan Sausage Croissant Stuffing No Spoon Necessary

Instructions. Preheat oven to 425 degrees. Lightly grease a 9x13 pan. Heat a large skillet over medium high heat. Add in ground sausage and cook until browned, about 5 minutes. Add in onion and celery and saute until onions are soft and translucent, about 5 to 7 minutes, and sausage is cooked.

Buttery Mushroom and Sausage Croissant Stuffing

In a large mixing bowl, whisk together the eggs, stock, heavy cream, sage, rosemary, thyme, poultry seasoning, salt, Dijon mustard and Worcestershire sauce. Once it becomes one cohesive mixture, stir in the vegetable mixture. Pour the egg mixture over the torn croissant pieces in the large mixing bowl. Stir to coat well.

Buttery Mushroom and Sausage Croissant Stuffing

Step 1. Put sausage in skillet and cook, breaking up any lumps, until the meat has lost its raw look. Step 2. Add onions and garlic and cook, stirring, until wilted. Step 3. Meanwhile, peel apples; remove and discard stems and cores. Cut apples into quarters.

Pecan Sausage Croissant Stuffing No Spoon Necessary

Grease a 9x13-inch baking dish. Add the bread to a large rimmed baking sheet in a single layer. Bake, stirring every 15 minutes, until dried out, about 45 minutes. Transfer to a large bowl. Heat a large skillet over medium-high heat. Add the sausage and cook, stirring, breaking into pieces, until beginning to brown, 5 minutes.

Buttery Mushroom and Sausage Croissant Stuffing

Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter. Place the stuffing cubes in a large mixing bowl. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft.

Buttery Mushroom and Sausage Croissant Stuffing

Instructions. 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.

Caramelized Onion, Sausage, Pecan & Croissant Stuffing No Spoon Necessary

Instructions: In a large skillet or wok, saute onions and celery in olive oil until translucent. Add pork sausage and brown it for about five minutes before adding the rest of the ingredients. Mix until well incorporated. Turn heat down to a simmer and cover. Heat for another 10 minutes. Transfer the stuffing into a pie dish or casserole.

Pecan Sausage Croissant Stuffing No Spoon Necessary

Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons.

Best Croissant Stuffing with Sausage and Apples RecipeHow to Make

Brown the sausage, and two types of onions together in a large skillet. Add thyme, rosemary and oregano; combine well. Stir in the croissant pieces, then the chicken broth and salt and pepper. Combine thoroughly, then transfer the sausage/croissant mixture to a greased 2 quart baking dish.

Sausage Croissant Stuffing. Holiday Stuffing Recipes, Holiday Recipes

Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan. Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl.

Croissant Sausage Stuffing Host The Toast

The croissants are a nice surprise for guests expecting the traditional stuffing formula. This is fairly true to my mom's usual combination, adding veggie sausage, cranberries, and the croissants for a fun and fresh twist.