This Croissant Stuffing is savory, herbaceous, slightly rich and completely delicious!! Featuring cubes of buttery croissants, crunchy pecans, salty sausage, and sweet caramelized onions, this Thanksgiving stuffing recipe is guaranteed to please!!
Featured comment: 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 post was originally published in November 2015. I’ve made updates below to include more information about Thanksgiving stuffing. Plus, I added a recipe video to show you how quick and easy sausage stuffing (or dressing) is to make!
Hi, friends! T minus 10 days until Thanksgiving!
How was everyone’s weekend? Were you finalizing the menu for the big day, or are you like me – totally unprepared? To be fair, I have cooked SO many holiday dishes for this blog I feel like I have already eaten Thanksgiving and Christmas dinner twice.
In case you are still in the midst of planning, I am coming in hot with a seriously epic stuffing recipe today!
But, before we get to that, I have a confession to make. Well, technically it’s not my confession, it’s a confession on behalf of my better half. And, his confession also happens to be a testimonial to how absolutely delicious this stuffing recipe is!
So, the Mister’s confession? He loathes stuffing. Jaw dropping, right?! And, if you are thinking he is certifiably crazy, I can’t say I blame you. After 9 years together, I still can’t accept his hatred of one of my favorite Thanksgiving side dishes.
But, this year I struck stuffing gold. I mean, you just know this stuffing is of epic proportions when even my other half can’t deny the pure deliciousness that is croissant stuffing.
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About this Croissant Stuffing
When I swung the idea past Boy and told him the title, even his stuffing-scroog’ed-self smiled. I knew I was onto something good then, but it wasn’t until he took a bite and gave off an audible, “mmmmmm…” that I KNEW I hit gold. This stuff is like culinary crack ya’ll.
It is savory, herbaceous, rich and buttery with bits of crunchy, nutty pecans; thick crumbles of slightly salty, pork sausage and loads of slightly sweet caramelized onions.
This is the stuffing jam, my friends. And it needs to be on your Thanksgiving table.
Or, you can just make this stuffing and hoard it all to yourself when no one is looking. Not that I did that. 😉
If you’re looking for more swoon-worthy holiday sides, try these fan-favorite recipes next:Parker House Rolls, Cranberry Relish, Sweet Potato Mash, and/or Creamy Butternut Squash Mash.
Tips for the best croissant stuffing (dressing)
- Croissants: Make sure the croissants are 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!
- Cook the sausage, onions and aromatics. The sausage, onions and aromatics will not cook all the way through when you are baking the stuffing, so it is imperative you follow the recipe and cook them prior to assembling and baking the stuffing!
- 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.
FAQs: sausage stuffing with croissants
Are dressing and stuffing the same?
Technically this Croissant Stuffing is a dressing.
By definition, a 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.
How much croissant stuffing per person?
On average you will need about 4 ounces of 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.
Wondering what to make with those holiday leftovers? I highly recommend this egg muffin recipe with leftover stuffing!
Can I make this croissant stuffing recipe in advance?
Yes – kind of! Technically, the stuffing can be partially made in advance.
The sausage and the vegetable mixture can both be made a day in advance. Prep, cook and store them in an airtight container in the refrigerator.
As well, you can toast the croissant cubes and store them in a zip-closure bag at room temperature.
How long will homemade stuffing keep in the refrigerator?
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.
So, if you love stuffing, I urge you to switch things up this year!! Put down the cornbread and opt for croissants with this deliciously decadent Croissant Stuffing instead. And, if you are like my other half, a complete stuffing snob, I demand you try this!! I know you will change your ways and become a stuffing lover for life!
XOXO
Cheyanne
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More holiday side dishes!
If you love this croissant stuffing with sausage, try one of these easy and flavorful holiday recipes next:
Recipe testimonials!
Here’s what 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
How to make stuffing with croissants, sausage and pecans! Plus step-by-step recipe video👇
Pecan Sausage Croissant Stuffing
Ingredients
- 6 Croissants – split in half lengthwise
- 1 Pound Pork Sausage – crumbled
- 2 TBS Unsalted Butter
- 2 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
- Kosher Salt & Ground Black Pepper
Instructions
- Preheat oven to 350 degree F. Spray a 2 ½ quart (or 8x11’’) baking dish with nonstick spray and set aside.
- Toast Croissants: Line 2 baking sheets with aluminum foil for easy clean up. Place croissant halves (cut side down) on prepared baking sheets and bake until slightly crisp, about 4-6 minutes. Remove from oven, set aside and let cool. Once cooled, roughly cut or tear croissants and place in a large mixing bowl. Set aside.
- Cook the Sausage: Place a large skillet over medium heat and add the sausage. Season generously with salt and pepper. Cook until browned, about 6-8 minutes, breaking up into crumbles as you cook. Use a slotted spoon to transfer the sausage to a paper towel lined plate and allow to drain and cool slightly. Transfer to mixing bowl with croissants.
- Caramelize the Onions: Pour off all but 1 tablespoon sausage fat, if necessary, and add butter. Once butter is melted, add the onions, ½ tsp salt and ¼ tsp pepper to the skillet. Cook, stirring occasionally, over medium low heat until onions are soft and caramelized, about 20 minutes.
- Add in the celery and cook for an additional 5 minutes. Add in the garlic and cook until aromatic, about 1 minute. Add in the wine and bring to a simmer over medium high heat. Cook until liquid is almost completely absorbed, about 3 minutes. Stir in the sage, thyme and rosemary. Cook for 1-2 minutes. Remove from heat.
- Mix & Assemble: Transfer onion mixture to the mixing bowl with sausage and croissants. Add the stock, eggs, pecans, ¼ tsp salt and 1/8 tsp pepper. Stir gently until combined. Transfer stuffing to prepared baking dish.
- Bake for 30-40 minutes or until heated throughout. (If the top of the stuffing browns before the stuffing is cooked through, gently tent the dish with foil while baking).
- Serve: Let the stuffing sit at room temperature for 10 minutes before serving. Enjoy!
Video
Notes
- Make ahead: Sausage and Caramelized Onion Mixture Can Be Made a Day in Advance.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.
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.
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!! 🙂
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!
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! 🙂
Stuffing is my number one favorite dish on the holiday table and this looks awesome! So cool how you used croissants in it. I’ll definitely have to give it a try!
Stuffing is my favorite thing about Tgiving Chey! And so genius to use croissants! This would disappear quickly at our house for sure! We’re ALL huge stuffing lovers!
I’ve yet to meet a stuffing I don’t like–Boy can send all of his to me! But I know he won’t be sharing this one and I don’t blame him. My dad’s stuffing made with plain old white bread has always been my favorite but oh man, I’m fully confident this will overtake his. Croissants are EVERYTHING! Adding this to my ever-growing Thanksgiving menu 🙂
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.
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!
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!
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!
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 😀
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.
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!
Mmmm deliciousness! All those flavors are amazing! I’m all for switching my stuffing up if it’s switched out for something as delicious as this!
Holy crap! What a freeking genius idea, Im impressed! I am so excited to try this. I do love stuffing already, but I also LOVE LOVE croissants.
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.
I think you might be my stuffing hero. I LOVE stuffing. It’s basically 3/4 of my plate at holiday dinners. I also LOVE croissants. I can’t believe I’ve never thought to combine the two. You’re brilliant 😀
How could anyone not like stuffing when its THIS stuffing??? Culinary crack? I 100% believe it! Your geniusness continues to amaze me, doll! Subbing croissants in is SO beyond amazing…I could eat this whole casserole dish all by myself! I am IN LOVE! If this is a glimpse of all the holiday dishes you’ll be sharing, I am SO excited!! Woohooooo…I’m comin’ over!!! XOXO
Croissants, Jimmy Dean pure pork sausage AND pecans, yes please. This stuffing looks awesome Chey and I am still laughing at the line “This stuff is like culinary crack ya’ll”
Boy’s loss is our gain when it comes to stuffing, right?!
haha he hates stuffing???? madness!!! It’s always been a favorite of mine at Thanksgiving! And with croissants??? holy smokes this looks good!
Oh my, I was already in love with it when I saw it on Instagram, but now I’m completely obsessed. Making this for Thanksgiving dinner this year! Thanks so much for sharing.
I never had thanksgiving until I came to the US. And then, I met stuffing. Well, hi there stuffing. Bye stuffing… because in they go into my stomach. I love them too much. Now, croissant stuffing. That’s it. I’m doomed.
This stuffing looks amazing!! Croissants are the best and adding them to stuffing is genius! I admit- I have never liked stuffing. You know, the kind out of the box. It is one big, clumpy mess and not good. THIS looks like something I would enjoy though! Full of the good stuff and not clumpy 🙂
Cheyanne this stuffing looks amazing! I’m pretty sure I wouldn’t need anything else on the dinner table if I had this stuffing. 😉 Oh, and I totally hear you about the food blogger probs – I feel like Thanksgiving has come and gone! Last week was Turkey fest here. I just finished the leftovers!
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
Whoa now, does this look awesome or what?! Stuffing made with croissants–I think I might cry. And I didn’t think I could like stuffing any more than I already do. This is a wonderful idea!
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
Thank you so much, Annie! I would LOVE to try the stuffing you have been making forever! I bet it’s delish! You should totally share that on your blog! 😉 Thank you so much for the sweet comment, doll! Cheers and Yay to the holidays indeed!! xoxo
Hahahaha – I fell out of my chair when I read ” I have cooked SO many holiday dishes for this blog I feel like I have already eaten Thanksgiving and Christmas dinner twice” because it’s so true! I don’t think I’ve cooked as many dishes as you have – but – just like you, I will leave the planning to the morning off…well…maybe the night before.. but – like your Boy – I am a stuffing snob – I just don’t understand it..but this with croissants is such a breath through for me! I love the texture of the pecans in there and the fresh thyme, sage and rosemary!
First of all, I hope you were wearing padded pants and you didn’t injure yourself when I forced you to all out of your chair! 😉 I’m with you, I will probably leave the planning to the last minute. I’m thinking night before? I had no idea you are a stuffing snob!! I’m HONORED this one you might actually like!! Thank you for the love, girlfriend!! Cheers! xo
Love all the textures and flavors! Great idea to use croissants!
Thank you so much, Jessica!! 🙂
Oh my, this stuffing looks incredible Cheyanne! Yummmm! Such an amazing idea to use croissant too – I’ve never tried that before! I love stuffing! Beautiful photos too! <3
Thank you so much for the sweet comment, Harriet!! Croissants are a total game changer! 🙂 Cheers to you, my dear! <3
Stuffing may as well be the main course as far as I’m concerned! How is it that Boy is not a fan? OMGeee all the carbs, herbs and spices!? No doubt this is a kicked up stuffing with croissants no less. Dreamy, Cheyanne! xx
I totally agree, Traci! Hand me the stuffing and forget the rest! Thanks so much for the comment love!! Cheers, my dear! xo
I LOVE that you used croissants! This stuffing is seriously epic! Can’t wait for all the holiday goodness still to come 😉
Thank you so much, Allie!! Cheers to a beautiful day AND the countdown to Thanksgiving goodness!! <3
First of all…croissant stuffing? You are amazing, Chey! Honestly, that is the most brilliant idea I’ve heard this week. Or last week. 🙂
And if the boy doesn’t like it, that just means you get all of his. Win win! That’s how I feel about my boy and all pumpkin-based desserts!
So, as for the menu…it’s kind of 3/4 done in my head. But I haven’t finalized anything, and it will start stressing me out if I don’t. So thanks for the extra push, love!
Thank you so much for the seriously sweet comment, Mir!! You totally just made my day! You are way farther than I am in my planning.. so I salute you lady! 🙂 Cheers, doll! <3
Oh my gosh, this looks incredible! I actually make a similar sausage and pecan dressing, but I never thought to use croissants! Seriously, that’s a game changer! Perfect texture with added buttery goodness – I love, love, love that and I’m SO doing this for Thanksgiving! Once again, you’ve blown my mind!
Great minds, my dear! LOVE that you do something similar!!! Thanks so much for the sweet comment, my dear… and for letting me blow your mind. #Boom. lol. XOXO
I used to hate stuffing but have slowly become accustomed to it over the years and even like it now! LOve that you used croissants, I did something similar once and it was so buttery and delicious!
Well I am SO glad you finally came around to stuffing, because I LOVE it! Thanks so much for the comment, my dear!! LOVE that we did something similar! #GreatMinds! Cheers!
You are too funny….better get started on New Year’s recipes too! I love how you used croissants and pecans! So awesome! I think this can be used way beyond Thanksgiving dinner! It looks like it would be a winner any time of year!
Hahaha! I have started on New Year’s! I think I’m in a weird time machine, because my kitchen is already into 2016. AHHH! 😉 Thanks so much for the seriously kind words, Kathy! I agree, stuffing SHOULD be year round! Cheers, my dear!
Gaahhhhhh croissants in stuffing?! And pecans?! I die. (Also, how the hell does anybody hate stuffing???)
Thank you so much, Leslie!! I have NO clue how anyone, including my husband, hates stuffing! More for us, I suppose!! 😉 Cheers, girlie!
How can Boy hate stuffing? It’s seriously the best part of thanksgiving!! Like the BEST!! I love all the flavors in here. Croissants?? My goodness! What a great idea.
I wish I could answer that question, Z! But, I agree with you – best part of Thanksgiving! Thank you so much for the comment, boo! Cheers!
Croissant stuffing?? I’M IN LOVE. Seriously.
Thank you so much, Jessica! Cheers to stuffin’ lovin’! 😉
I’m a huge fan of stuffing and especially croissants so basically, this recipe is jack pot gold to me.
Thank you so much for the stuffing and comment love, Nicole! Cheers, doll!
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, my friend, is what stuffing should be—especially for the holidays, and in no way boring. It’s a Thanksgiving stuffing I cold get excited about!
OMG, my husband also likes boxed crap – mashed potatoes! Men!! Thank you so much for the sweet comment, Thao!! Cheers to KNOWING that stuffing should be made with real ingredients AND delicious! 😉
Love that you used croissants! I’ve never used them in stuffing before. Looks amazing!
Thank you so much, Christin!! Croissants in stuffing rocks! 🙂 Cheers, my dear!
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!
I’m glad you feel me on the whole “I’ve already had Turkey Day and X-mas dinner thang!” I’m sure you haven’t put on weight though! BUT yes to January, I’m kind of looking forward to the lighter meals too. #FoodBloggerProblems are REAL! 🙂 Thanks for the sweet comment, girlfriend! Cheers!
Awesome idea! I often skip the stuffing, but this one is a must try! Love that you used croissants! Pinning 🙂
Thanks so much, Mira! I’m honored that you normally skip stuffing BUT would try this one! Cheers, my dear!
This looks INCREDIBLE! Croissants IN STUFFING?! My mouth is seriously watering right now. I wish we had Thanksgiving over here because a celebration with SO much good food is so my thing! Gorgeous girl!
Thank you so much, Jessica! I forget other parts of the world don’t have Thanksgiving. You could just cook a baby thanksgiving (or friendsgiving) dinner just because you are BA like that. 😉 Cheers, my dear!
Boy was “my boy” until I read that he doesn’t like stuffing; however, he may have redeemed himself by liking this recipe. Buttery, flaky croissants are my favorite and I will take them any way I can get them so may have to make this recipe for the holidays. I’ll have to divide the mixture before adding the pecans because my J doesn’t like pecans, but I do so I’m leaving it in my half!
Hahaha! I totally read Boy your comment and he laughed. 🙂 Croissants in stuffing are the jam! I forgive J for not liking pecans because while they ARE delicious in this stuffing (or any stuffing), they aren’t a deal breaker. Thanks for the stuffing love, chicka! XO
Croissants in stuffing!? This is genius!! Sounds like such a yummy combo. I’m so excited for Thanksgiving food!!
Thank you so much for the comment, Jess! Cheers to Thanksgiving deliciousness! 😉
Croissant stuffing??!?! You’re speaking my language! I totally want this on my dinner table. This year I’m only in charge of all the desserts, but I get home the day before Thanksgiving so it’s going to be a lot of quick baking! I wish that this stuffing was going to be part of the feast!
Lol! I’m SO glad we speak the same language, Rachel! I KNOW all the food you post totally speaks to me! 🙂 I would be fine coming to your place for an all dessert Thanksgiving, because I know you are going to be turning out some crazy deliciousness! Thanks so much for the comment love! Cheers!
Croissants in stuffing? I bet this tastes incredible! What a crowd-pleaser! 🙂
Thanks so much, Marsha! We totally loved this stuffing, that’s for sure! Cheers, my dear!
Wow! What a fabulous idea of using croissant stuffing. This is pure genius, Cheyanne. And addition of caramelized onions sound super intriguing. Hope you had a great weekend! 🙂
Thank you so much for the sweet comment, Anu! Cheers to a fabulous week!! <3
Croissants are a brilliant idea for stuffing, Cheyanne! Love all the herbs you’ve got going on as well. Stuffing is my favorite part of Thanksgiving, too. Now you’re going to have me thinking about stuffing all day long!
Thank you so much, Geraldine! I LOVE the stuffing part of Turkey day too… I mean you really only get to eat it once a year, so it’s a shame to NOT love it! Cheers, friend!
You are blowing my mind with the croissants. Genius! I call it stuffing. And yes, I’ve all ready eaten turkey, mashed potatoes, two pies, gravy and cranberry sauce. I’m going to be sick of Thanksgiving food by the time it gets here. Oh and I’ve drank a few sangria’s too. Ha ha ha! I’m never sick of that!
Thank you so much for the sweet comment, Liz! Total food blogger problems going on with you and I! You need to share the sangria’s though, because I’m with ya- never can have too much of that! 🙂 Cheers, my dear!
My boy is not a big fan of stuffing either (what???) but he will have a little bit if it’s served. I have a feeling this croissant stuffing is just what he needs to change his tune because it’s totally genius, girl! It looks so flavorful and delicious! Love the caramelized onions!
Oh no! Well, one year you and I will have to have a stuffing only Thanksgiving together, Kelly! 🙂 Thank you so much for the comment, girlie! Cheers to a fabulous day!
Holy wow. Stuffing made with croissants = mind blown. I just want to make a giant vat of this and hoard it all for myself. Also I’m not sure how anyone could hate stuffing? It is by far the best part of Thanksgiving, I look forward to it all year. And this is probably some of the most amazing stuffing I have ever laid eyes on. Pinning!!
Thank you so much, Meghan! SO glad I could blow your mind!! 🙂 And thank you for the pin! Cheers, my sweets!
Oh my goodness Cheyanne!!!! This is amazing stuff girl. No wonder Boy succumbed. You have taken stuffing to another dimension….wow oh wow. I didn’t know there were stuffing snobs out there but after tasting this, I know I’ll be one too. I may just never eat another “regular” stuffing again. Genius my friend! XO
Hahaha! Thank you so much for the sweet comment, Allie! I’m not sure I will go back to “regular” stuffing ever again either… or that Boy will let me for that matter! 😉 Cheers, doll!
Using croissants in stuffing is so creative. I bet it takes it to a whole new level. Too bad everyone in my family loves stuffing. It means I’ll have to share!!
Thank you so much, Jen! Croissants totally are a stuffing game changer! 🙂 Cheers, my friend!
Whaaaat?!?! Who doesn’t like stuffing? That is my absolute favorite part of thanksgiving! I think this croissant business is a total game-changer! I think I’ll take your advice and hoard this stuffing all to myself! I can’t wait to see the rest of your holiday stash! 🙂 Cheers! XO
Hahaha. I KNOW, right!? Thank you so much for the sweet comment, Rachelle!! Cheers, babes!
I call it stuffing Cheyanne, and this stuffing sounds amazing! I would not have thought of using croissants, but clearly I haven’t been using my head because this was a genius idea! I also LOVE sausage in my stuffing, and that’s the way my Gram and Mom always made it! Need to add pecans to mine too! So glad Boy loved it! Enjoy your week!!
Thank you so much, Mary Ann! Sausage in stuffing is where it is at, I’m glad you agree! #GreatMinds Cheers, my dear – to a fabulous rest of the week!
I love this stuffing I can’t believe Boy’s confession!! Like hello? stuffing is my favorite side also! I love all the flavors in this recipe! as always from you my friend! well done!
I totally agree, “like hello”! 😉 Thanks so much for the comment, Gaila! Cheers, my dear!
Cheyanne, using croissant bread for stuffing is dang near brilliant!!! I love this! and ” I have already eaten Thanksgiving and Christmas dinner twice. ” of my gawd, I love this! We can relate! and now I can’t wait to see what you have in store to share!!!!! love this stuffing!!!!
Thank you so much, Alice! Your comment just made my day! Cheers, my dear! 🙂
Oh boy, Chey! (Not your Boy haha). You should really be careful with your confessions. I though you’re going to move out again! That second I did feel sorry because you’ve got to pack all your stuff again. For you, just having found the name for your place. For myself, having not recieved any food parcels yet (And moving out means you need more, more time!). But sure basically for you (I’m not s callous dude). Indeed, I don’t like any stuffing either. But I’d give this one a try. At least it sounds and looks appealing to me.
Definitely NOT moving again any time soon! (knocking on wood) I can’t believe you don’t like stuffing either, you weirdo! 😉 (kidding. kinda) Thanks so much for the comment, buddy! Cheers!
Who hates stuffing? It’s like the best thing ever! My husband LOVES stuffing, so maybe he eats enough for himself, and your husband.
I never would have thought to use croissants in the stuffing though, what an amazing idea. I am doing that for sure.
Hahaha! I totally agree, Dannii!! Too funny that your hubs eats enough stuffing for all of us! Thanks so much for the sweet comment, my dear! Cheers!
I still can’t believe Thanksgiving is a little over a week away, but I am getting excited for all of the food! This stuffing looks AMAZING, Cheyanne! I absolutely love that you used croissants and sausage in here. This dish is like all of my favorites, combined into one! What perfect dish for Thanksgiving! Pinned!
I am looking forward to the food too! Thanks so much for the sweet comment and the pin, Gayle!! Cheers, to you!
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!
Thank you so much, Kathryn! I feel bad for Boy too, but thankfully he loved this stuffing… only thing is now I might have to make this every year, and I’m a fan of switching it up. But I guess that’s not a terrible problem to have! 🙂 The hoarding route, btw, the only way to go! Hehe! Cheers, my dear!
Can I make the whole thing tonight and bake tomorrow?
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!