Favorite Croissant Stuffing Recipe
Make your next holiday dinner extra memorable with this favorite croissant stuffing! Flaky, buttery croissants are baked to perfection with a medley of fresh herbs, onions, garlic and celery in a custard-like filling to make one dish that's full of those classic stuffing flavors.
How to Make the Best Favorite Croissant Stuffing
This favorite croissant stuffing transforms a classic holiday side dish by swapping traditional bread cubes for flaky, buttery croissants. The result is a rich, elegant stuffing that’s sure to become a new tradition at your table. The buttery croissants add an unexpected touch of sophistication while still delivering all those warm, herby flavors everyone loves about traditional stuffing.
What makes this recipe special is the combination of fresh herbs—sage, rosemary, and thyme—paired with sautéed aromatics like onion, celery, and garlic. The egg custard binding keeps everything moist and cohesive, while a splash of Dijon mustard and Worcestershire sauce adds depth and complexity to the flavor profile. At just 20 minutes of hands-on prep time, this is surprisingly manageable for a holiday meal.
Best of all, you can prepare this stuffing ahead of your dinner service, making it the perfect make-ahead side dish for stress-free holiday entertaining. Simply assemble it the night before, refrigerate, and bake it fresh while your main course is resting.
Favorite Croissant Stuffing
Make your next holiday dinner extra memorable with this favorite croissant stuffing! Flaky, buttery croissants are baked to perfection with a medley of fresh herbs, onions, garlic and celery in a custard-like filling to make one dish that's full of those classic stuffing flavors.
Ingredients
Main
Instructions
Preparation
- Allow the croissant pieces to sit out uncovered eight hours to overnight in a large mixing bowl to allow the bread to dry out and stiffen. (If you don't have time to do this, see notes for an alternative.)
Cooking
- Heat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add the celery and onion and cook until softened, about four to six minutes, stirring occasionally. In the last 30 seconds, add the garlic, stirring constantly.
- 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.
- Spread the croissant stuffing into a greased 9-inch-by-13-inch baking dish. Bake uncovered for 30-35 minutes. Enjoy!
Notes
- Allows the croissant pieces to sit out uncovered overnight to dry them out properly for the best texture.
- Can be prepared ahead of serving for convenience.
- Fresh herbs make a significant difference in the flavor of this dish.