Sorry to Grandma’s homemade stuffing, but this light, buttery, and flaky croissant stuffing is my new obsession. Different from a traditional stuffing that uses hearty breads like French bread, white bread, or cornbread, I opted for a daintier/delicate carb in this recipe, which, surprisingly enough, holds up well in a loaded casserole. Trust me, this is the stuffing that has everything—savory, sweet, a little crunch, a bit of freshness—all tossed together with dreamy croissants in your 13″ x 9″. If you haven’t started planning your Thanksgiving menu (or Friendsgiving contribution), then save this stuffing recipe now.
Don’t get me wrong, this is still a stick-to-your-ribs kind of side dish to pair with your turkey on Thanksgiving or Christmas, but it’s somewhat lighter in texture and has a lovely sort of freshness to it (thanks to seasonal add-ins like chopped apples, dried cranberries, toasted pecans, and a trio of fresh herbs).
I use dry white wine to deglaze the pan and add a touch more flavor to the stuffing, but feel free to use an equal amount of chicken broth in its place if you prefer.
If you happen to have any stuffing leftover after the big day, simply store it in an airtight container in the refrigerator for up to 4 days. You can still incorporate it into all of your favorite Thanksgiving leftover ideas (stuffed sweet potatoes, anyone?).
Did you try making this? Rate and review it in the comments below!
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