5 from 14 votes
Overhead shot of Caramelized Onion, Sausage, Pecan & Croissant Stuffing in a baking dish with fresh thyme and a stack of plates surrounding the dish.
Caramelized Onion, Sausage & Pecan Croissant Stuffing
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
 

This stuffing is savory, herbaceous, slightly rich and completely delicious. With cubes of buttery croissants, crunchy, nutty pecans, salty sausage, and sweet caramelized onions this stuffing is guaranteed to please!!

Course: Side Dish
Cuisine: American
Keyword: caramelized, croissant, dressing, onion, pecan, sausage, stuffing, thanksgiving
Servings: 8
Calories: 529 kcal
Author: Cheyanne Holzworth
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
  1. Preheat oven to 350 degree F. Spray a 2 ½ quart (or 8x11’’) baking dish with nonstick spray and set aside.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.

  6. Assemble & Bake: 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).
  7. Let the stuffing sit for 10 minutes before serving.  Enjoy!

Recipe Video

Recipe Notes
  1. Sausage and Caramelized Onion Mixture Can Be Made a Day in Advance