Side dishe for 8
Croissant Stuffing
Toasted croissants combine with sausage, herbs, pecans, and eggs before baking into a rich, savory stuffing.
$2.10per serving $$
80 minstart to table
8servings
Ingredients
- 6 whole croissants
- 1 lb pork sausage
- 2 tbsp unsalted butter
- 2 whole yellow onions
- 2 stalks celery
- 3 cloves garlic
- 1 1/4 cups pecans
- 1 tbsp fresh sage
- 1 heaping tbs fresh thyme
- 1 1/2 tsp fresh rosemary
- 1/2 cup white wine
- 1 1/4 cup chicken stock
- 2 large eggs
- as needed kosher salt & ground black pepper (optional)
Steps
- Cut the croissants into cubes and toast them on a baking sheet at 350 F for 12 minutes.
- Brown the sausage in a large skillet over medium heat for 8 minutes, breaking it into small pieces.
- Melt the butter in the skillet, then cook the onions, celery, garlic, pecans, sage, thyme, and rosemary for 8 minutes.
- Stir in the wine and cook for 3 minutes, then remove the skillet from the heat.
- Whisk the stock and eggs in a large bowl, then mix in the croissants and sausage mixture.
- Spread the stuffing in a greased 9-by-13-inch baking dish and bake at 350 F for 30 minutes, until firm and 165 F in the center.
Main ingredient on sale this week? See what to make with italian or breakfast sausage on sale.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinners
