Croissant Thanksgiving Stuffing
This rich and buttery Croissant Thanksgiving Stuffing turns day-old croissants into a luxurious, flavor-packed holiday side dish. Fresh herbs, sautéed aromatics, and a custardy base elevate this stuffing into a standout addition to any Thanksgiving table.
COOK TIME: 40 minutes
PREP TIME: 20 minutes (plus drying time)
SERVINGS: 10
INGREDIENTS
12 large croissants
2 Tbsp salted butter
2 celery ribs, chopped
1 yellow onion, diced
4 garlic cloves, minced
2 eggs, beaten
2 cups chicken or vegetable stock
½ cup heavy cream
2 Tbsp chopped fresh sage
1 Tbsp chopped fresh rosemary
2 tsp fresh thyme leaves
2 tsp poultry seasoning
½ tsp salt
1 Tbsp Dijon mustard
Few dashes Worcestershire sauce
INSTRUCTIONS
Place the torn croissant pieces in a large bowl and let them sit uncovered for 8 hours to overnight so they dry and firm up.
Quick option: Spread croissant pieces on a sheet pan and bake at 300°F for 10–12 minutes, stirring once, until lightly crisp but not browned. Cool completely.Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the chopped celery and diced onion. Cook, stirring occasionally, until the vegetables are softened, about 4–6 minutes.
Add the minced garlic during the final 30 seconds of cooking, stirring constantly to prevent burning. Remove from heat.
In a large mixing bowl, whisk together the beaten eggs, stock, heavy cream, sage, rosemary, thyme, poultry seasoning, salt, Dijon mustard, and Worcestershire sauce until fully combined.
Stir the warm vegetable mixture into the egg mixture.
Pour the combined mixture over the dried croissant pieces. Gently fold until the croissants are evenly coated and have absorbed the custard.
Transfer the stuffing mixture to the prepared baking dish and spread into an even layer.
Bake uncovered for 30–35 minutes, or until the top is lightly golden and the center reaches 165°F, ensuring USDA-safe temperature for egg-based dishes.
Let rest for 5–10 minutes before serving to allow the stuffing to set.
Storing Leftovers:
Cool completely and refrigerate within 2 hours. Store in airtight containers for 3–4 days, or freeze up to 2 months. Reheat leftovers in the oven or microwave until they reach 165°F.
Ingredient Substitutions:
Use store-bought herb stuffing mix for half the croissants if you want a more traditional texture.
Replace heavy cream with half-and-half for a lighter version.
Swap fresh herbs for 1½ tsp dried poultry herbs if needed.
Vegetable stock makes this recipe fully vegetarian.
Disclaimer: This dish contains eggs and dairy. Always cook and reheat to 165°F to reduce the risk of foodborne illness.