Cheesy Herb & Mushroom Croissant Stuffing with Greens
Description
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”!
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
Instructions
- 1 Preheat oven to 350°F. Grease a 9x13 inch casserole dish. Place torn croissants in the dish and place 2 Tbsp butter over croissants.
- 2
Bake 6-8 minutes, until croissants are toasted.- 3
Heat olive oil in a skillet over medium heat.- 4
Add celery, onions, mushrooms, salt and pepper and cook 8-10 minutes until- 5
mushrooms and onions have caramelized.- 6
Add butter, garlic, kale, sage, and thyme. Stir and cook 3-4 minutes until the kale has- 7
wilted down. Remove from heat and set aside.- 8
In a very large bowl, whisk 2 cups broth and eggs.- 9
Add toasted croissants and mushroom mixture plus liquid in the skillet, gently toss- 10
to combine. If it’s dry, add a little broth until everything is moist. Pour into casserole dish and top with gruyere cheese.- 11
Cover with foil and bake for 35 mins.- 12
Remove the foil and bake another 10-15 minutes until golden on top.- 13
Serve warm!NoteThis can be assembled several hours ahead of time and kept in the fridge. Remove and let come to room temperature prior to baking.
- 2