Name: Cheesy Herb & Mushroom Croissant Stuffing with Greens
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 12 Roughly torn stale croissants; 2 tbsp Salted butter, sliced; 3 tbsp Extra virgin olive oil; 2 Large celery stalks, chopped; 1 Medium yellow onion, chopped; 4 cups Mushrooms, rough chop; 1 tsp Kosher salt and pepper; 1 Stick Salted butter, room temp.; 4 Cloves garlic, minced; 2 Cups torn kale or collard greens; 2 tbsp fresh sage, chopped; 1 tbsp Fresh thyme, chopped; 2-3 Cups chicken or veggie broth; 3 eggs, beaten; 1 cups Gruyere cheese, shredded

Cheesy Herb & Mushroom Croissant Stuffing with Greens

The decadence of this dish has fostered moans of joy across the Thanksgiving table without a crumb left behind! There’s kale in it, so it’s “healthy”!

Print Recipe

Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins Servings: 8

Instructions

Preheat oven to 350°F. Grease a 9x13 inch casserole dish. Place torn croissants in the dish and place 2 Tbsp butter over croissants.
Bake 6-8 minutes, until croissants are toasted.
Heat olive oil in a skillet over medium heat.
Add celery, onions, mushrooms, salt and pepper and cook 8-10 minutes until
mushrooms and onions have caramelized.
Add butter, garlic, kale, sage, and thyme. Stir and cook 3-4 minutes until the kale has
wilted down. Remove from heat and set aside.
In a very large bowl, whisk 2 cups broth and eggs.
Add toasted croissants and mushroom mixture plus liquid in the skillet, gently toss
to combine. If it’s dry, add a little broth until everything is moist. Pour into casserole dish and top with gruyere cheese.
Cover with foil and bake for 35 mins.
Remove the foil and bake another 10-15 minutes until golden on top.
Serve warm!

Note

This can be assembled several hours ahead of time and kept in the fridge. Remove and let come to room temperature prior to baking.

Cheesy Herb & Mushroom Croissant Stuffing with Greens

Ingredients

Instructions

Note

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