cranberry sausage croissant stuffing___________________________Upgrade your Thanksgiving bread bake with soft, buttery croissants and your favorite vegetarian sausage links.
Ingredients
- 10 cups croissants, roughly torn (about 9-10 large)
- 4 links vegetarian sausage (or regular)
- 1/2 sweet onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 4 cloves garlic, minced
- 1 cup fresh cranberries
- 1/2 cup salted butter (1 stick)
- 2 eggs, at room temperature
- 1-2 cups vegetable broth
Instructions
- Preheat oven to 350 degrees. Grease a large casserole dish with butter or oil. Add the croissants and toast for 5 minutes until lightly golden. Place croissants in a very large bowl. I actually had to use my Dutch oven because so many croissants.
- In a large skillet, heat 1 tablespoon olive oil over medium. Brown the sausage for 5 minutes. Remove to a plate. Drizzle another tablespoon of olive oil and stir in the onion, celery, and carrot for 4-5 minutes until softened. Toss in the sage, thyme, rosemary, and garlic, then add the butter and swirl in the seasonings until melted. Slide in the cranberries and cook until softened, about 2-3 minutes. Taste for salt and pepper. Remove the pan from the heat.
- Pour the filling in with the croissants. Lightly whisk the eggs and add to the bowl with the filling, then slowly stream in 1 cup of vegetable broth. Lightly toss everything. Add broth 1/4 cup at a time if the mixture seems to dry.
- Spread the stuffing into the prepared casserole dish. Cover with foil and bake 35 minutes, then remove the foil and add more broth if needed. Bake an additional 10-15 minutes until the croissants appear toasty.
Notes
*To make ahead: Omit step one and prep the filling. Store covered in the fridge until ready to assemble. Once ready to bake, toast the croissants and proceed with the rest of the recipe.