kale apple and sage croissant stuffing
Stuff it. Right into your mouth.
Ingredients
- 6-8 day-old croissants, torn
- 12 tbsp salted butter
- 1 cup celery, diced
- 1 cup onion, diced
- 1/2 cup carrot, diced
- 2 medium honeycrisp apples, diced
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme, chopped
- 3 cups Tuscan kale, roughly chopped
- 1 1/2-2 cups vegetable broth
Instructions
- Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch casserole dish.
- Spread the croissants onto a large baking sheet. Dollop 2 tablespoons of the butter evenly among them. Toast for 8-10 minutes until lightly golden brown. Set aside.
- Melt the remaining 10 tablespoons of butter in a large skillet over medium. Stir in the celery, onion, carrot, apple, garlic, rosemary, sage, and thyme. Cook until the veggies and apple soften, about 8-10 minutes. Stir in the kale for another 2-3 minutes until wilted. Season to taste with salt and pepper.
- Layer 1/3 of the filling on the bottom of the casserole dish. Spread 1/3 of the toasted croissants on top. Repeat until all filling and croissants are used. Pour 1 1/2 cups of broth evenly over the stuffing.
- Cover the dish with foil and bake for 35 minutes. Remove the foil and check for moisture: if the croissants look too dry, add 1/4 cup of broth at a time until moistened. Bake uncovered for 15-20 minutes until the croissants are golden and toasty. Sprinkle with fresh herbs and serve!
Notes
*To make ahead: Stuffing can be prepped up to 3 days ahead of time. Complete through step 4. Cover and refrigerate. When ready to bake, let sit at room temperature while the oven preheats. Bake as directed.
*To make vegan: Use an equal amount of vegan butter (I recommend stick-style) and source some vegan croissants!