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.

Garlic Mashed Potatoes

Garlic Mashed Potatoes main pic

The Best Garlic Mashed Potatoes

These Garlic Mashed Potatoes are awesome, simple as that.  And I can go on about it for several reasons.  But first, know that most mashed potato recipes are very similar if not exactly the same.  So, how are you going to reinvent something that cooks think they have already perfected?  The answer is simple.  Just think Potato.  There are so many different kinds of potatoes, plus many ways to cook potatoes.  So all you have to do is go back to the basics, keep it simple yet powerful.

My Mashed Potatoes Secret Ingredient

For me, I love potato chips.  One in particular, in fact, Potato Skins.  That’s one of the reasons I leave my skins on in this Mashed Potatoes recipe; that and the nutrient factor, of course.  Also, when I eat chips or a baked potato, I usually have Sour Cream.  Now, there isn’t Sour Cream in this recipe but most recipes use milk, half and half or cream.  But why hasn’t anyone tried to use Buttermilk?  It’s sweet and sour, just like sour cream, and most folks like it with their baked potato.  Believe it or not, it is the perfect balance; that and the other ingredients I’ve added down below.  Anyway, these potatoes are great anytime but I think they’re even better around the Holidays.  So give this a try and don’t forget to leave your comments.

If you’d like to try my Green Bean Casserole or my Pan Fried Asparagus, just click the links down below.

CLICK HERE for Green Bean Casserole:
CLICK HERE for Pan Fried Asparagus:

Garlic Mashed Potatoes Ingredients:

6 to 8 russet or red potatoes, boiled
2 garlic cloves, chopped
2 tbsp fresh parsley, chopped
1 cube butter
1 tsp kosher salt
1 tsp Black pepper
1 1/2 cups Buttermilk

Be sure to watch and follow the instructions in the Garlic Mashed Potatoes video recipe tutorial.