Croissant Stuffing with Mushrooms

Croissant Stuffing is the Best

This Stuffing recipe, or what you might call “Dressing”, truly is amazing. Using Croissant bread, to make the dressing, really gives this dish a lot more flavor than traditional recipes because of the rich, sweet taste the butter leaves in the roll. Plus the addition of the Mushrooms just puts it over the top.  I think Bacon is the only missing ingredient that could possibly make this dish any better.  Other than that, this Dressing is perfect.  And this recipe is a great way to kick off your holiday season, along with several other Thanksgiving Dinner recipes I’m sharing.  I’ll leave links down below for some of those.

Any Dinner with Stuffing

Any great Thanksgiving feast is going to have Stuffing on the table, in the bird or both.  But, much like a casserole, I would put this recipe on the table any day of the week.  Just pair it up with some mashed potatoes, gravy and it’s good to go because its, absolutely, fantastic.  If you don’t want to use Croissants, however, feel free to substitute with croutons or bread crumbs and stick to the traditional recipes.  But, what ever you do, add those mushrooms.  They add such a heavenly flavor and will ensure your dressing stays moist and doesn’t dry out.

Try my Southern Style Green Bean CasseroleSweet Potato Casserole, Garlic Mashed Potatoes, Acorn Squash, Pumpkin Pie Turnovers, Pumpkin Pie Milkshake, Sweet & Sour Brussels Sprouts or my Garlic Parmesan Brussels Sprouts.

Croissant Stuffing Ingredients:

20 Croissants, cut or torn into bite sizes
2 tbsp Olive Oil
5 Celery Stalks, chopped
1 tbsp Italian Seasoning
20 oz Mushrooms, chopped
1/2 cup Chicken Broth
3 eggs, beaten
1/4 cup Fresh Parsley, chopped
1/2 tsp sugar, optional

Follow the instructions in the Croissant Stuffing with Mushrooms video tutorial and bake the Croissant Stuffing, covered, for 20 minutes at 400 degrees Fahrenheit and 10 more minutes, uncovered.

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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