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Savory, herbaceous, perfectly rich, and completely delicious, this Croissant Stuffing recipe features buttery cubes of croissant bread, sweet caramelized onions, rich sausage, and crunchy pecans. If you’re looking for a unique Thanksgiving dressing recipe that’s guaranteed to please, you’ve found it!

“I have been informed that this is now THE stuffing. This was absolutely amazing. I didn’t think sausage stuffing could be improved upon until I made this for Christmas!”

– Damara
Overhead photo of croissant bread stuffing with sausage and thyme in a white baking dish.

Update: This recipe was originally published in November 2015. I made updates to the article below to include more information about making this stuffing with croissants at home.

Hi, friends – T minus 10 days until Thanksgiving. If you’re looking for a stuffing recipe of epic proportions, you’ve come to the right place! My better half happens to absolutely loathe stuffing and dressing. He’s nuts – I know. But, THIS particular stuffing? He absolutely LOVES it. So, if you’re looking for stuffing gold, trust and believe, this croissant stuffing recipe is it!

Table of Contents

About this croissant stuffing

Savory, herbaceous, rich, and beautifully buttery this stuffing features flakey croissants, crunchy bits of nutty pecans, thick crumbles of tender, salty pork sausage, and loads of slightly sweet caramelized onions.

Basically, this croissant stuffing recipe is the GOAT, my friends. And, it needs to grace your Thanksgiving table, friends.

If you’re looking for more swoon-worthy holiday sides, try these fan-favorite recipes next: Parker House Rolls, Cranberry Relish, Au Gratin Brussel Sprouts, and Cheesy Cauliflower Casserole.

Why you’ll love this recipe

  • Original and Unique Recipe: I created this recipe for croissant dressing back in 2015. It’s an original take that offers a distinctive flavor combination – setting it apart from countless variations that have come into existence online since. It provides an authentic and unique twist that you won’t find elsewhere, ensuring your stuffing is a standout choice.
  • Unique Flavor Combination. This stuffing recipe features a delicious mix of savory sausage, sweet caramelized onions, and crunchy pecans, creating a flavor profile that stands out from traditional stuffing.
  • Buttery Croissant Base. Using flaky croissants instead of standard bread adds a luxurious flakey texture and rich, buttery taste, elevating the classic to gourmet status.
  • Easy Preparation. The recipe for croissant dressing is straightforward and user-friendly, making it accessible for cooks of ALL skill levels.
  • Versatile for Any Occasion: While this golden-brown croissant dish is perfect for Thanksgiving, it’s versatile enough to complement any festive meal or family gathering!

Recipe testimonials!

You don’t have to take my word for it, here’s what a few readers are saying about this sausage croissant stuffing recipe:

  • “Amazing recipe, was a hit at Thanksgiving dinner (could totally be used for a breakfast dish served with eggs)!” – Larissa
  • “So much flavor. I may double everything but the meat next time. I also used dry herbs.” – Shelly
  • “My new favorite!!” – Babs
Overhead photo of croissants, pork sausage, aromatics, chicken stock, and fresh herbs on a kitchen counter.

Ingredients for croissant bread stuffing

  • Croissants. While traditional dressing and stuffing recipes rely on cornbread or white bread for the base, this recipe uses buttery, flakey croissants to create a light and fluffy stuffing.
  • Sausage. You’ll need breakfast pork sausage for this croissant stuffing recipe. While that may seem odd, breakfast sausage is flavored with sage and nutmeg (as opposed to fennel), which pairs best with the rest of the ingredients in this dressing.
  • Aromatics and Veggies. A combination of yellow onion, celery, and garlic lends a base of aromatic flavor.
  • Pecans. Crunchy, nutty pecans provide a beautiful crunch.
  • Fresh Herbs. A combination of fresh sage, fresh thyme, and fresh rosemary gives the stuffing a boost of herbaceous Thanksgiving flavors and plays nicely with the breakfast sausage.
  • White Wine. Be sure to use a white wine you actually like to drink for a robustness. Chardonnay, Pinot Blanc, Pinot Gris and Sauvignon Blanc all work great here.
  • Stock. You’ll need a little veggie stock or chicken stock to keep the sausage pecan stuffing moist and flavorful.
  • Eggs. Large eggs help bind all the Thanksgiving stuffing ingredients together while also providing richness.
  • Kosher Salt and Ground Black Pepper. To enhance the overall flavors.

Recipe variations

  • Vegetarian Delight. Switch out the sausage for a mixture of sautéed mushrooms, spinach, and roasted red peppers. And consider adding crumbled goat cheese for creaminess and flavor.
  • Apple and Cranberry Twist. Incorporate diced apples and dried cranberries for pops of sweet and tangy flavors.
  • Herbed Chicken. Replace the sausage with cooked, shredded chicken seasoned with thyme and rosemary for a poultry version.
  • Spicy Sausage. If you prefer a kick of spicy heat, use spicy Italian sausage or chorizo instead of breakfast sausage in this croissant dressing recipe.
  • Cheesy Comfort. Add your favorite shredded cheeses, like Gruyere or cheddar cheese, to create a cheesy, rich stuffing dish.
Close-up photo of croissant dressing made with pork sausage, fresh herbs, and crunchy nuts.

Expert tips for the best success!

  • Dry Croissants. For the best results, use day-old croissants and make sure they’re completely dry. The recipe below calls for toasting the croissants, which ensures the stuffing will retain structure and texture, as opposed to becoming a soggy mess. Do not skip toasting the bread!
  • Saute the Sausage, Onions and Aromatics. Cook the sausage until it’s nicely browned and be sure to saute the onions with the aromatics before assembling the stuffing. These steps ensure all the ingredients are properly cooked through and enhance the texture of the stuffing.
  • Add Texture. Be sure to incorporate pecans for crunch. Or if you aren’t a fan of nuts, consider adding dried fruits for chewy sweetness.
  • Season Generously. Don’t skimp on the herbs, spices, salt, and pepper. Be sure to use a mix of fresh sage, thyme, and rosemary to bring complexity and freshness to your croissant dressing.
  • Refrain from actually stuffing the stuffing in the bird. While the turkey will flavor the stuffing if cooked inside the cavity, more often than not either the turkey ends up overcooked or the stuffing ends up undercooked. You do not want to consume undercooked stuffing as it is a food and health hazard.
  • Bake Until Golden. Be sure to bake the croissant bread stuffing until the top of the casserole is golden-brown for the best crisp texture.
  • Serve Warm. For the best flavor and texture, make sure you serve the pecan sausage stuffing warm. While you can reheat the stuffing, try to avoid overtaking it to maintain its fluffy, rich deliciousness.

FAQs: frequently asked questions

Dressing vs stuffing?

Technically speaking, this croissant stuffing recipe is actually a dressing.

By definition, stuffing is “a mixture used to stuff another food before cooking”. While dressing is defined as “being a mixture cooked in a pan, outside of the turkey cavity”.

To me the whole debate of stuffing versus dressing is like the debate of to-may-toe and to-mah-toe. I grew up eating both ‘dressing’ and ‘stuffing’, but we always referred to both dishes as stuffing. Hence the name of this non-stuffing Croissant Stuffing. But, you can honestly call this dish whatever you like.

How much croissant stuffing per person?

On average you will need about 4 ounces of croissant dressing or stuffing per person for Thanksgiving. If you are feeding a hungry crowd or not serving a lot of sides, you should plan on more stuffing per person. However, if you need a rough estimate, ¾ cup (or 4 ounces) per person is a safe approximation.

If you like to make extra stuffing for leftovers, simply increase the amount of stuffing to 1 cup per person.

Can I make this croissant stuffing recipe in advance?

Yes – kind of! While I don’t recommend assembling and baking this croissant dressing recipe ahead of time, you can prepare it in advance. Here’s how:

  • Toast Croissants. Dry out and toast the croissant pieces and store them in a zip-closure bag at room temperature.
  • Cook Sausage. Brown the sausage in a skillet and let cool.
  • Prep and Cook Veggies. Prepare and saute the veggies and then let them cool.
  • Store Veggies and Sausage Together. Once the sausage and veggies are cool, store them in an airtight container in the fridge.
Overhead photo of a thanksgiving dressing made with croissants, sausage, and pecans.

Serving croissant stuffing recipes

Common Serving Suggestions

  • Holiday Side Dish: Serve croissant stuffing alongside roasted turkey breast, turkey rolled with stuffing, or whole oven roasted chicken for a traditional holiday or Thanksgiving meal that your family will love.
  • Accompanied by Gravy: Drizzle rich turkey gravy or mushroom gravy over the stuffing for a comforting, hearty dish.
  • With Seasonal Vegetables: Pair the croissant dressing with a medley of roasted seasonal vegetables, such as carrots, Brussels sprouts, and sweet potatoes, for an easy pairing.
  • Garnished with Fresh Herbs: Sprinkle the top of the stuffing casserole dish with freshly chopped parsley or thyme for a burst of color and flavor before serving.

Unique Serving Suggestions

  • Stuffed Peppers: Use the croissant bread stuffing to fill halved bell peppers. Top with shredded cheese and then bake them for a fun, flavorful presentation.
  • Savory Waffles: Turn leftover croissant stuffing mixture into savory waffles. Then drizzle them with a maple syrup and serve with candy bacon for an unexpected yet delightful combination.
  • Stuffed Acorn Squash: Hollow out acorn squash and fill it with bread stuffing, then roast in the oven until tender for a delicious dish.
  • Mini Stuffing Bites: Form small balls of stuffing and bake them in the oven until golden. Serving them on toothpicks as tasty appetizers at parties or gatherings. Or turn make muffins with your leftover stuffing.
  • Croissant Stuffing Salad: Toss leftover stuffing with mixed greens, cranberries, and a light vinaigrette for a unique warm salad that combines comfort and freshness.

Storing leftovers

Allow leftover stuffing to cool to room temperature. Once cool, store the leftovers in an airtight container in the refrigerator. Properly stored, it will keep for 3-4 days.

Alternatively, to extend shelf life the stuffing can be frozen for up to 3 months.

Close-up photo of freshly baked croissant bread dressing garnished with fresh thyme.

Switch things up this holiday and opt for buttery croissants over bland white bread with this deliciously decadent croissant bread dressing instead. And, if you are like my other half, a complete stuffing snob, I can’t WAIT for you to try this – I know you’ll become a stuffing lover for life!

Cheyanne

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More carb-heavy holiday side dishes!

If you love this croissant stuffing with sausage, try one of these easy and flavorful holiday recipes next:

Overhead photo of croissant stuffing with sausage and pecans in a baking dish with a stack of plates surrounding the dish.

Croissant Stuffing

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 20 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Servings: 8 servings
Print Recipe Pin Recipe
Savory, herbaceous, perfectly rich, and completely delicious, this Croissant Stuffing features buttery cubes of croissant bread, sweet caramelized onions, rich sausage, and crunchy pecans. If you're looking for a unique Thanksgiving stuffing recipe that's guaranteed to please, you've found it!

Equipment

  • 1 2.5-Quart Baking Dish – for baking the stuffing
  • 2 Large Rimmed Baking Sheets – for toasting the croissants
  • 1 Large Mixing Bowl – for making the stuffing mixture

Ingredients 

  • 6 whole Croissants – split in half lengthwise
  • 1 Pound Pork Sausage – crumbled
  • 2 TBS Unsalted Butter
  • 2 whole Yellow Onions – small dice
  • 2 Stalks Celery – finely chopped
  • 3 Cloves Garlic – finely chopped
  • 1 ¼ Cups Pecans – chopped
  • 1 TBS Fresh Sage – chopped
  • 1 heaping TBS Fresh Thyme – chopped
  • 1 1/2 tsp Fresh Rosemary – chopped
  • ½ Cup White Wine
  • 1 ¼ Cup Chicken Stock
  • 2 large Eggs – beaten together
  • As Needed Kosher Salt & Ground Black Pepper

Instructions

  • Preheat Oven and Prepare Pan: Arrange the oven rack to the middle position and then preheat the oven to 350-degree Fahrenheit.
    Spray a 2 ½ quart (or 8×11-inch) baking dish with nonstick spray and then set the dish aside.
  • Toast Croissants: Line 2 baking sheets with aluminum foil for easy clean up.
    Arrange the croissant halves – cut side down – on prepared baking sheets.
    Place the croissants in the preheated oven and bake until slightly crisp, about 4-6 minutes.
    Remove the croissants from the oven, set aside, and let cool completely.
    Once cooled, roughly cut or tear croissants and place in a large mixing bowl. Then, set the bowl aside.
  • Cook the Sausage:  Place a large skillet over medium heat and add the sausage. Season the sausage generously with salt and pepper. 
    Cook, using the edge of a kitchen spoon to break the sausage into crumbles, for about 6-8 minutes, or until the sausage is browned.
    Use a slotted spoon to transfer the sausage to a paper towel lined plate and allow to drain and cool slightly. Once cool, transfer the sausage to the mixing bowl with toasted croissants.
  • Saute the Onions: Pour off all but 1 tablespoon sausage fat, if necessary, and then add the butter to the skillet.
    Once the butter is melted, add the onions and season with ½ tsp salt and ¼ tsp pepper. Reduce the heat to medium-low and cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. 
  • Add Remaining Aromatics: Add the celery to the skillet and cook, stirring occasionally, for 5 minutes.
    Add the garlic and cook until fragrant, about 1 minute.
    Pour the wine into the skillet and use the edge of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Increase the heat to medium-high and bring the wine to a simmer. Cook until wine is almost completely absorbed, about 3 minutes.
    Stir in the sage, thyme and rosemary. Cook, stirring, for 1-2 minutes or until fragrant and fully combined.
    Remove the skillet from the heat.
  • Mix and Assemble Stuffing: Transfer onion/aromatic mixture to the mixing bowl with sausage and croissants.
    To the mixing bowl, add the stock, eggs, pecans, ¼ tsp salt, and 1/8 tsp pepper.
    Use a wooden spoon and stir gently until the ingredients are just combined.
    Then transfer stuffing to prepared baking dish.
  • Bake Croissant Bread Stuffing: Place the stuffing into the preheated oven and bake for 30-40 minutes, or until heated throughout and golden brown. 
    (Note: If the top of the stuffing starts to turn golden brown before the stuffing is cooked through, gently tent the top of the baking dish with foil during baking).
  • Cool Slightly and Serve Croissant Stuffing: Remove the stuffing from the oven and place the pan on a wire rack. Let the stuffing sit at room temperature for 10 minutes before serving.  Enjoy immediately!

Video

Notes

  1. Make ahead: You can make the croissant stuffing mixture up to a day in advance.
  2. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
     
  3. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 355kcal    Carbohydrates: 5g    Protein: 13g    Fat: 31g    Saturated Fat: 8g    Polyunsaturated Fat: 6g    Monounsaturated Fat: 14g    Trans Fat: 0.2g    Cholesterol: 96mg    Sodium: 444mg    Potassium: 308mg    Fiber: 2g    Sugar: 2g    Vitamin A: 264IU    Vitamin C: 2mg    Calcium: 38mg    Iron: 2mg
Course: Side Dish
Cuisine: American

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