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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
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
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.
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.
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:
Croissant Stuffing
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
- Make ahead: You can make the croissant stuffing mixture up to a day in advance.
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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.
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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!
Nutrition
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Cassie
Can I make this without the sausage? I’ve never cooked meat with my stuffing and I’m wondering if the recipe will hold up without the sausage, or if I should add something else in there to fill in the gap.
Cheyanne
Hi Cassie,
Great question! Unfortunately, I have only tested the recipe as directed. You could leave the sausage out entirely, although I have a feeling the stuffing would definitely feel like it’s missing something. Your best bet would be to replace the sausage with mushrooms (1 pound, cut into bite-sized pieces).
If you’d like to try substituting mushrooms, here’s how I would do go about doing it – but, please note I have not tried this and I definitely advise giving the “new version” of this recipe a test run!!
Follow instructions for step 1 and 2.
Skip step 3 of the recipe (don’t sauté sausage).
Step 4 – use 1 1/2 tablespoons of butter and follow directions – cooking onions.
Step 5 – cook celery according to directions (5 minutes). THEN add the mushrooms and cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, about 10 minutes. Then continue with recipe as directed – add the garlic, then the wine and so on.
Let me know if you have any other questions! And, if you try the recipe with mushrooms, I’d love to hear how it turns out!
Cheers and warm wishes for a wonderful holiday season!! 🙂
Brandy
This recipe sounds amazing! I was planning to use it with your Turkey Roulade recipe (chestnuts from the original stuffing recipe are impossible to find in my neck of the woods). Do you think this stuffing recipe would work in place of the original? Any tips? Thanks!
Cheyanne Bany
Hi Brandy!
Chestnuts can be difficult to find unfortunately! I wish I could send you some!
While I have never made the roulade with the croissant stuffing, I see no reason why you can’t! I can only imagine the results would be delicious!! I would simply follow the instructions I have listed for the roulade, substituting the croissant stuffing. Let me know if you have any additional questions as I am always here to help! Cheers! 🙂
Stacey
This stuffing is my favorite thing about Tgiving! It disappears quickly at our house every time and we’re ALL huge stuffing lovers!
Martha Louise
This tastes incredible! What a crowd-pleaser! Thank you 🙂
Thao
I have a stuffing snob too. My husband will eat only 2 stuffings: the chicken flavored boxed stuffing or his mom’s, which is basically the same thing with added broth, onions, butter, and giblets. It is fine, but ho hum…especially if it’s THE ONLY kind of stuffing you ever eat. This is what stuffing should be—especially for the holidays, and in no way boring. It’s a Thanksgiving stuffing I get excited about!
Jessica
Love all the textures and flavors! Great idea to use croissants!
Ally
I LOVE the use of croissants! This stuffing is seriously epic! Can’t wait for to make this again next year 😉
Gaila
Stuffing is my favorite side and I love all the flavors in this recipe! Well done!
RoadLord
Oh. My God.
Seriously, you should get a Nobel prize for this! Year after year, I see variations on the ingredients of stuffing, but nobody ever changes up the main component of stuffing itself, THE BREAD!
And using that most delicious and decadent of breads, CROISSANTS!
Can’t wait to try it.
Now you’ve got me thinking about the other possibilities, what about brioche or……….
CINNAMON ROLLS! OK, that may be a little over the top, but let’s not forget who started this.
Hope you had the nicest Thanksgiving, I am thankful for your creative food ideas and funny, entertaining blog.
Cheyanne Bany
Thank you SO much for the hilarious and seriously kind comment! You just made my day… and gave me a few chuckles! Hope your Thanksgiving was awesome! Cheers to you!
Jessie
This stuffing is AMAZING, Cheyanne! I absolutely love that you used croissants and sausage in here. This dish is like all of my favorites, combined into one!!! THE perfect dish for Thanksgiving!
Cheyanne Bany
I’m honored you tried this stuffing recipe and thrilled you enjoyed it! Cheers to you and a wonderful holiday season!
Judy
What is the best way to reheat this when you make it the day before and refrigerate? I plan on making it Wednesday and bringing it to relatives on Thursday.
It sounds soooooo yummy!!
Thanks for sharing!
Cheyanne Bany
I am so sorry I just now am seeing your comment, Judy! For some reason you got sent to my site’s Spam box! A million apologies! I hope you figured out how to make this in advance according to the recipe directions. I haven’t tried to reheat this stuffing, so I’m not sure about exact instructions for that, but the sausage and onions can be made in advance. Hope you had a beautiful Thanksgiving, and again – SO sorry for the late response!!! Cheers!
Judy
NP!! This a very busy time of year. I did end up making the sausage and onion mixture the night before…..I wasn’t sure if I should add the stock to the onions the night before. I did and it turned out just fine (I added a little more before cooking the next day.)
This stuffing is out of this world!!!! Everyone raved about it and it was completely finished off…..sadly because I wanted to take some home 😀
Greg
It’s called dressing if it’s cooked outside the bird. Stuffing is when it’s cooked in the bird. I’m going to try this recipe this Thanksgiving. I’ll be feeding big croissant fans, so hopefully they’ll be impressed. Thanks for sharing your recipe.
Cheyanne Bany
Lol, I know it is called stuffing when it is in the bird and dressing when it is not, but I feel strange calling it the same thing I use for salads. 😉 Hope your family loves this recipe as much as we did! Cheers to a beautiful Thanksgiving, friend!
Cathy
i. am. OBSESSING. i just may scrap my tried and true family favorite stuffing for this. it takes the holiday decadence to a whole new level. awesomeness.
Claudia | The Brick kitchen
Cheyanne, your mind works in mysterious but absolutely genius ways! Like croissants in stuffing?! Whaat – but such a good idea. I love the sound of how buttery and crunchy it turns out. And pecans too? So autumnal and the added nuttiness sounds gorgeous. I have no thanksgiving plans as it isn’t celebrated here in NZ, but have loved following along with all you US bloggers and your thanksgiving recipes – I might just have to make a whole load of them anyway, never mind that it is spring! Or have a faux-thanksgiving celebration next autumn and have this stuffing as a centrepiece… so many options! Another amazing recipe girl! xx
annie@ciaochowbambina
Okay – so I have a stuffing I’ve been making since the beginning of time that includes a lot of the flavors you have here – however – those croissants and pecans – that’s a whole new twist you got going that are beyond YUM. Truly. BEYOND! You’re a genius… but I’ve known that for a very long time! Yay for the holidays! xoxo
Ashley | The Recipe Rebel
Haha, I totally feel like I’ve eaten Christmas and Thanksgiving dinner multiple times already! I told my husband the other night that all this Christmas baking was making me put on weight, but at least next month is January. Lol. Maybe I can even out the actual Christmas dinners and baking with my healthy January blog recipes and all will be well! The flavors in this stuffing are totally incredible — love the extra flavor from the sausage and crunch of pecans!
Kathryn Doherty
Croissants in stuffing? Oh girl, now you’ve done it! What a fabulous idea – all that buttery, whispy croissant flavor, then loaded up with onions and sausage and pecans? This is going to make for a very happy, festive holiday! Poor boy though… how is he not all about the stuffing? Glad you’ve fixed the problem somewhat with this dish at least cause it needs to be enjoyed! However, I might have to take the hoarding route and keep it for myself. Never was very good at sharing… 😉 Pinned! Cheers!
Stephanie
Can I make the whole thing tonight and bake tomorrow?
Cheyanne Bany
Hi Stephanie,
I addressed this in the notes of the recipe – “Sausage and Caramelized Onion Mixture Can Be Made a Day in Advance”. I hope you and your family have a Happy Thanksgiving!