Herby Mushroom Croissant Stuffing.
Upgrade this year’s holiday stuffing with my Herby Mushroom Croissant Stuffing. Buttery croissants, cozy herbs, caramelized wild mushroom, kale, and Gruyère cheese take classic stuffing from bland and boring to flavorful and completely delicious. Even stuffing haters love this casserole. It’s just as good as a holiday side dish as it is a meal. Prep this stuffing in advance and then bake up just before you’re ready for dinner for super easy holiday entertaining.
Stuffing has never been a highly cherished Thanksgiving side dish for my family. I know that sounds crazy, since stuffing is one of the most classic Thanksgiving sides there is. But for whatever reason my family has just never been all that into it. In the last few years however, I’ve had to cook Thanksgiving for a lot of non family members. And because I love to please all, I knew that my Thanksgiving menu needed to include a good stuffing.
I’ve tried more classic recipes, but never found anything I absolutely loved.
Until this year. When I had the idea to swap out dry bread for buttery croissants, my views on stuffing changed immediately. Stuffing can be good, delicious actually. You just need to make it with croissants. Oh, and cheese…
Of course.
When I was thinking up this year’s Thanksgiving menu, and brainstorming stuffing concepts, I had just made a recipe that used croissants as the base. I had a ton of day old croissants left over, so I decided to do a quick stuffing test run with the ingredients I had on hand.
Pretty much immediately, I knew the recipe was going to be good. I mean? Croissant stuffing? With wild mushrooms and kale and Gruyère cheese?
It’s basically a meal on its own, and it’s all things delicious.
Like most stuffing recipes, you want to be using dry bread.
The key here is to toast your croissants up in the oven to dry them out a bit before adding any broth to them. This helps them hold up while baking, and gives them a nice crispness.
While that’s happening, caramelize the mushrooms with butter, fresh sage, thyme, and a good amount of kale. I love using a good mix of vegetables in my stuffing to give it color, flavor, and texture. The warming sage and thyme pair perfectly with the earthy mushrooms and kale. It’s one of my favorite fall combos and perfect for a Thanksgiving meal.
Once your croissants are toasted, toss them with the mushroom mixture, add cheese, and then bake.
Nothing too fancy, but the use of croissants is such an upgrade from the classic stuffing. And I have to say, everyone loved this dish. I ended up serving the leftovers to my family and they ate it multiple nights in a row. The verdict was two thumbs up all around, and everyone agreed that the croissants are a game changer.
Already excited to serve this pretty stuffing on Thanksgiving next week for the family we have coming into town.
Also, I’m not a stuff the stuffing inside the turkey kind of person. I much prefer to bake my stuffing separately.
One of the most delicious details of this recipe are the crisp, cheesy croissants on the top layer. They’re mouth-watering and so good, and my favorite part of the dish. For that reason, I’m not advocating placing this stuffing inside your bird.
Got it? OK. Cool.
Enjoy, enjoy!
PS. If you’re looking for a little different stuffing option, check out this oldie but goodie…Buffalo Cheddar Beer Bread Stuffing.
If you make this stuffing be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Herby Mushroom Croissant Stuffing
Buttery croissants, cozy herbs, caramelized wild mushroom, kale, and Gruyere cheese take classic stuffing from bland and boring to flavorful and completely delicious. Prep this stuffing in advance and then bake up just before you're ready for dinner for super easy holiday entertaining.
Ingredients
- 12 cups roughly torn, day old croissants (about 12-16 croissants)
- 2 tablespoons salted butter, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 3 celery stalks, chopped
- 3-4 cups mixed mushrooms, torn if large
- 1 teaspoon kosher salt and black pepper
- 8 tablespoons (1 stick) salted butter, at room temperature
- 2 cloves garlic, minced or grated
- 2 cups roughly torn Tuscan kale
- 2 tablespoons fresh chopped sage
- 1 tablespoon fresh chopped thyme
- 2-3 cups low sodium chicken, turkey, or veggie broth
- 3 eggs, beaten
- 1 cup shredded Gruyere cheese
Instructions
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1. Preheat the oven to 350 degrees F. Grease a 9x13 inch casserole dish.
2. Arrange the torn croissants in the baking dish and lay 2 tablespoons of thinly sliced butter over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the onions and cook until fragrant, about 3-5 minutes. Add the celery and mushroom, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the butter, garlic, kale, sage, and thyme. Cook, stirring occasionally until the kale has wilted down, about 5 minutes. Remove from the heat and set aside.
4. In a very large mixing bowl, whisk together 2 cups broth and the eggs. Add the toasted croissants and the mushroom/kale mixture + all the butter left in the skillet, gently toss to combine. If the mix seems dry, add additional broth, 1/4 cup at a time until all the bread is moist. Pour the mixture into the casserole dish. Top evenly with cheese.
5. Cover the dish with foil and bake for 35 minutes. Remove the foil and check for dryness, if needed drizzle over extra broth, 1/4 cup at a time, to keep things moist, then continue baking for another 10-15 minutes or until the stuffing is golden on top. Serve warm.
Recipe Notes
To Make a Few Hours Ahead: This can be made assembled a few hours ahead of time and kept in the fridge. Allow the stuffing to come to room temperature before baking.
To Make a Few Days Ahead: complete the recipe through step 3. Toss the mushrooms, kale and croissants together. Store in a sealed container in the fridge for up to 3 days. When ready to assemble, remove from the fridge. And continue on with step 4, tossing the croissants + mushrooms with the egg mix, then assemble in baking dish. This can be done up to 4 hours ahead of time. Bake as directed.
Our Favorite Recipes
Butternut Squash and Sun-Dried Tomato White Lasagna.
Croissants!?!!! YES PLEASE!!
Rebecca | http://www.peppermintdolly.com
So glad you like this! Thank you Rebecca!
Mushroom substitute?
Thanks!
HI! Honestly, I would just omit them and replace with your favorite veggie. Roasted butternut squash would be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This is definitely THE best stuffing upgrade. Amazing.
Thank you Liz!
ooooh yum, this sounds soooo good!!
Thank you Ruth!
Oh this looks so delicious – are not croissants the best things for stuff like this (I make bread pudding with them! https://www.rachelphipps.com/2014/05/recipe-leftover-croissant-pudding.html) – must roast a chicken as an excuse to make this with one of my cheese substitutes as we don’t do Thanksgiving across the pond!
YUM!! That bread putting sounds amazing Rachel! I hope you definitely do try this and enjoy it!
This looks really good! Unfortunately, I cannot eat kale. What can I substitute? Spinach? Thanks.
HI! I recommend use spinach or omitting the kale all together. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Luckily I don’t have to cook this Thanksgiving (I’ve been invited out) but I will definitely be making this dish during the Christmas season. Going to try your popovers also. Can’t wait to try it.
You’ve outdone yourself this time!
Thank you so much Patricia! I hope you love both of those recipes around Christmas time!
Looks great, Tieghan! I am not tied to any stuffing recipe and like trying different varieties. This one is my favorite so far: https://www.foodnetwork.com/recipes/food-network-kitchen/butternut-squash-mushroom-stuffing-3364181 (with spinach or kale instead of collards and a really hearty bread), but I may have to give this croissant option a try!
Thank you so much Katie! I hope you try this stuffing!
Interesting looking stuffing. Looks really tasty and different. Will make this season. I’m with you. Bake the stuffing. Love croissants. Very creative.
Thank you so much Joyce! I hope you love this stuffing for the holidays!
This looks fabulous. I’m vegan so would either omit the cheese or use vegan cheese but I can’t wait to try.
I hope this turns out amazing for you Deborah! Thank you!
Can’t wait to try this! stuffing is one of my favorite sides for Thanksgiving and I love croissants, so this combo sounds like an excellent idea.
Sounds so perfect for you! I hope you love this recipe Agne!
HOW do you come up with recipes like this?!?! You are a genius……
Haha you’re too sweet! I hope you try this stuffing, Barbara! Thank you!
Hello, Tieghan!
I can verify that my husband, Mike, and I both had HAPPY BELLIES 🙂 and multiple helpings when you prepared this dish for us the other night! The flavors incorporated within this stuffing work so well together and create a DELICIOUS dish! This will DEFINITELY be on our holiday menu this year and many years to come…as well as many of the other recipes you have posted! 😉 THANK YOU for ALL of the MANY HOURS you work EVERY SINGLE DAY (trust me, everyone, all she does is work) to provide others with SCRUMPTIOUS recipes and FANTASTIC ideas for entertaining!
We LOVE you and your PRECIOUS family!
Sincerely,
Mike & Melissa Maloney
Hi Melissa! This is so sweet! I was so happy to make it for you guys and I am so glad you loved this! I hope it turns out amazing for you on the holidays as well! We all love you two as well!
My darling, this is not stuffing. It’s dressing. Regardless, it’s a beautiful dish.
Thank you Linda!
This recipe looks amazing; I’m eager to give it a try. Any advice on whether the dish can be made in advance, at least in part? I worry that the croissants will lose their texture, but I need something I can prep and transport to where we’ll be eating. Thanks!
HI! You can refrigerate this overnight, then bake as directed. The croissants will dry out in the oven. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This looks incredible!!! I’d love to make this next week for Thanksgiving. Its definitely a lot of servings for the amount of people that will be here. If I don’t cut the recipe in half, do you think it will freeze well or no?
HI! Yes, you can freeze any leftovers! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Very helpful article, Thank you for sharing. I love you
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Thank you!
Hi!!’ How far in advance can you prep??? 🙂 it looks awesome!!
HI! You can keep this in the fridge overnight and then bake the next day. Allow the casserole to come to room temp before baking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Will be making
Thank you so much Karen!
To make ahead would you suggest refrigerating, like overnight? Or will the croissants get soggy?
Hey Natalie, for best results I recommend making the morning of and then keeping in the fridge. You can make the night before, but the croissants might be a little softer. Still delicious, just a little softer due to the overnight soaking. Either option is great, so do what works best for you. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
So has anyone actually made this and could share their tried comments? seems like most comments are not about the outcome.Those would be most helpful.
Hi Jennifer! A lot of the comments come from people loving the post and the photos, not just the recipe. I hope you try this recipe and enjoy it! Thank you!!
Hi! Any substitute for the kale? PS..I tell everyone to look at your blog/book as EVERYTHING I have made is delish! Happy Thanksgiving!
Rona
Hey Rona!! You can use spinach or omit the kale all together. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Looks delicious! What brand is the pan you are using for this recipe?
Hi Jenna! Check out my shop page on the site, I will leave a link below! You can find almost anything you’re looking for! Thank you!
https://dev.halfbakedharvest.com/shop/kitchen/
Hey Jenna! This is a Dansk Kobenstyle. Link below. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
https://rstyle.me/n/dbx3cbb9wzf
Tieghan–My mom and I are ready to get Thanksgiving 2018 started and using your menu to guide us…naturally. I happen to be allergic to egg, but this stuffing sounds almost too good to be true. Do you have a suggestion for a substitute on the eggs in your herby mushroom croissant stuffing?
Blessings,
Elli
Hey Elli! I would just omit the eggs and replace them with 1/4 cup plain yogurt (to help bind everything). I have not tested this so I can’t say for sure it will work, but I do think it will. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I couldn’t wait, I made it! Few things. I think I did a mistake by torning croissants into bite size pieces, looks like you mostly torn them in half. My stuffing was very wet and mushy. Also not very
clear directions on how much butter where to use. I end up using half stick on croissants and maybe a tablespoon on veggies. At the end flavor was good, but stuffing was very rich ( buttery croissants+butter+cheese). I would make this again, but with less butter and cheese. Thank you.
Hi Agne! Thank you so much for making this and I hope it turns out even better the next time you make it! Thank you so much and please let me know if you have any questions!
Made this for Friendsgiving – IT WAS AMAZING! Very highly recommend. I used butter croissants so cut out some of the butter in the recipe.
I am so happy to hear that! Thank you so much Jessica!
So delish! Fed this to my friends for Friendsgiving last night and it was a hit. I used Jarlsburg. Geese instead of the Gruyere because it was on sale.
I am so glad this turned out so well for you Hailey! Thank you!
Hello! Planning on making this gorgeous dish for Thanksgiving! Could you please provide some clarity on how much butter to use when pre-baking the croissants and then how much to add to the skillet for the veggies? Thank you! Have a happy Thanksgiving!
It is 2 tablespoons. recipe is all fixed! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
would rosemary be overkill in here?
If you enjoy rosemary I am sure it would be great! Just use a little amount so that it is not over powering. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I’m making this right now!!
I hope you love this Maria! Thank you!
This was delicious!! I cut down on the butter slightly, but other than that it was amazing.
Thank you Kate!
I made this for thanksgiving today and it was a huge hit. Thanks for sharing!
I am so happy to hear that Lea! Thank you!
Made this today for our Friendsgiving and it was a success!!! Saw your IG pic of this stuffing and knew I had to try it. It was so yummy and easy to put together! ?
I am so glad everyone loved it Michelle! Thank you so much!
I made this recipe for Thanksgiving and it was a hit! I usually stress out over making a dish for the holiday that will feed a lot of people, but this was super easy to make (& I personally do not consider cooking to be one of my strong suits), the overall cooking time was almost exactly as listed, and everyone enjoyed it. Especially delicious right out of the oven. I didn’t even follow the measurements 100% exactly and it still came out great. Thanks for this recipe!
Thank you so much Noelle! I am so glad you loved this stuffing and it turned out so well for you!
I made this stuffing for Thanksgiving and it was everyone’s fav dish! I love your recipes and photography.
Thank you so much Susan!
Hey! I have just started following your blog! I have made five of your recipes and they are now our family favorites!!! I’m getting your cookbook for Christmas too! Where do you get your inspiration from? If I love your food, is their other cooks or blogs I can follow as well that have similar style? Thank you so much for adding life back into my cooking! I hit a dry spell but now i am so excited to cook again because of your recipes ❤️
Hi Chrystal! Welcome to my blog! I am so glad you found it. My inspiration comes mostly from my family because they are always traveling to new countries and trying new dishes! I hope you love the cookbook and let me know when you try! Thank you!
Anyone who has made this have an idea of how many ounces of croissants they used? Thank you!!!
So sorry, I have no idea what the ounce measurement is. Wish I could help! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
My daughter made this for Thanksgiving and it was a hit. Now, making it for Christmas. YUM!!!!
So awesome! I hope you all loved it Aida! Thank you!
This was the best thing I ate of all Thanksgiving! I come from a small family who brings a lot of food and my husband and I were grateful for the leftovers. This recipe made SO MUCH we were even able to share with friends who joined us after the holidays and the reviews were raving time and time again. Looks like this may be my new signature dish come future holidays. Great job, Teighan!
I am so glad everyone enjoyed this Brittany! Thank you so much!
Made this on Christmas, it was very well received.
I liked the flavor of the stuffing so much , last night I made just the mushroom/kale mixture (w/ celery, onions, etc) and served that with my pork tenderloin. And then used the left over mushroom mixture and put it on a grilled cheese tonight! Delicious.
I am so glad you loved this stuffing, India! Thank you so much!
Made this last week…will make it again. It is very rich so it will be for special occasions, but it is very good. It had to be with all that butter in there!
Thank you!
This was a huge hit for Easter dinner. It was so good, my sister in law and I we’re eating it right out of the pan after dinner… very classy.
OH I love that and am so glad you are enjoying this Ally! Thank you so much! xTieghan
This is a very good stuffing. There are a couple of things I am going to do differently the next time. First, I used spinach instead of kale and it worked fine. I also ended up throwing in more than the recipe calls for because of how much it cooks down. I am going to hold off on adding the broth until I see how much moisture I have from the vegetables. (I used more mushrooms than listed as well.) I only used one cup of the broth along with the liquid from the vegetables. My husband and I agreed that it was a little too moist. You can always add if you need more. I am also going to add more cheese. Maybe mix a little in with the stuffing as well as on top. What can I say, we love cheese. Overall, the flavor was excellent. I will be making it again this holiday season.
Hi Sandy! I am so glad this turned out so well for you! I hope this time it turns out even better! Thank you so much! xTieghan
I’m making this on Sunday but I’m veganizing it. I’m gonna make my own Vegan croissants, use vegan butter and vegan cheese. I’ll let U know how it turns out.
I hope this turns out amazing for you! Thank you Deborah! xTieghan
I can’t find fresh sage at my store. Can I use dried?
Hi Lindsay! Yes, that will be great! I would use 1 teaspoon dried sage. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy Thanksgiving! xTieghan
I love this idea! I’m going to try it next week for sure. I always put ground sausage in my stuffing- any thoughts on including that in this recipe/ what kind of sausage would work best?
Hey Zane! I would recommend a spicy Italian sausage. Add the sausage with the mushroom mix. I am sure that will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you!Have a wonderful Thanksgiving!! xTieghan
This stuffing tasted delicious, and was a huge hit at my Friendsgiving party, so much so that I’m making it again for my work holiday party. My only complaint is that it definitely took much longer than 20 minutes to prepare, but it was worth it.
I am so glad this turned out so well for you Katie! Thank you so much for trying this! xTieghan
Can you let this sit fully assembled overnight and bake the following day ?
Hey Katie! I recommend only letting this sit fully assembled for a few hours. See detailed directions below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
To Make a Few Hours Ahead: This can be made assembled a few hours ahead of time and kept in the fridge. Allow the stuffing to come to room temperature before baking.
To Make a Few Days Ahead: complete the recipe through step 3. Toss the mushrooms, kale and croissants together. Stare in a sealed container in the fridge for up to 3 days. When ready to assemble, remove from the fridge. And continue on with step 4, tossing the croissants + mushrooms with the egg mix, then assemble in baking dish. This can be done up to 4 hours ahead of time. Bake as directed.
How many would you say this feeds?
Hi Holly! The recipe should serve 8 people, but you can change the number of servings in the bar and the recipe will change to match! Let me know if you have any questions! xTieghan
Hi Holly, this feeds 8. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
What’s the best onion to use for this recipe? I never know which one to buy.
Hi Johanna! I love using yellow onions for this stuffing. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Super tasty! Made it last night and loved it. The veggie option is nice but I added sausage to mine and it was wonderful!
I am so glad you loved this Alex! Thank you! xTieghan
What size croissants should be used? Are the 12 croissants based on Costco size croissants?
HI! Use large croissants. The Costco size is great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I made this the yesterday (Monday) per the posted thanksgiving schedule but worried that sitting 3 days might not be good. Should I freeze (unbaked) h til Thursday?
Hey Julie! I do recommend adding the liquid day of, but how is your stuffing looking? I am thinking it should still be OK, but you may need to bake a bit longer to ensure the stuffing is cooked. I think it should still turn out great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
how would you recommend making this ahead of time?
Hi Sydney, See detailed directions below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
To Make a Few Hours Ahead: This can be made assembled a few hours ahead of time and kept in the fridge. Allow the stuffing to come to room temperature before baking.
To Make a Few Days Ahead: complete the recipe through step 3. Toss the mushrooms, kale and croissants together. Stare in a sealed container in the fridge for up to 3 days. When ready to assemble, remove from the fridge. And continue on with step 4, tossing the croissants + mushrooms with the egg mix, then assemble in baking dish. This can be done up to 4 hours ahead of time. Bake as directed.
So I made this Monday, which you advised on your Thanksgiving schedule. Now I’m worried it won’t last until Thursday. Should I freeze it unbaked until Thursday? Or will it be ok?
Hi Julie, I do recommend adding the liquid day of, but how is your stuffing looking? I am thinking it should still be OK, but you may need to bake a bit longer to ensure the stuffing is cooked. I think it should still turn out great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I am making all your recipes for Thanksgiving this year! I looked at your Thanksgiving planner and saw you prepped the stuffing and pecan bourbon sweet potato dish on Tuesday. I just made them both ?…. but I didn’t read all the fine print at the bottom of the stuffing recipe and I completed ALL the steps of the herby much room crossiant tuffing (except to bake it) …. will it turn out on Thanksgiving? Or do you think I should start over ??♀️ Thank you for any advise.
Hey Lisa!! I think you should be OK to leave it as is. You might need to cook the stuffing longer to cook it throughout, maybe an additional 20 minutes, but just be checking for doneness. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Instant favorite. Will be making this every single year, no doubt. I’m allergic to mushrooms, so I substituted an equal amount of tempeh soaked in a little soy sauce. Incredible. Can’t wait to share this with my family tomorrow. Thank you SO MUCH
I am so glad you have been loving this recipe Ellen! Thank you so much! xTieghan
On Step 3 it says to heat the pan to medium and a few sentences later says to lower it to medium, should it be higher when first adding onions?
Hey Sara! So sorry, that is a typo. I fixed the recipe to read correctly. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Sorry, I’m making this right now and was confused. Do we put the room temp butter and the sliced butter all in together or did I not see where it said what to do with the sliced butter?
Hi Sara! The sliced butter is meant to be use in the very first step with the croissant. You’ll place it on the croissants and then toast them in the oven. Does this makes sense?
I made this tonight for Thanksgiving instead of my usual cornbread stuffing. I wanted to try something new and this did not disappoint! Thanks, Tieghan!
I am so glad you loved this Lauren! Thank you so much! xTieghan
Amazing!! I used dehydrated gourmet mushroom blend. I let them simmer for an hour to rehydrate. Then followed all of the instructions you gave. The great thing is the process leaves me with a fabulous mushroom broth so that’s what I used. The flavor!!!
I am so glad this turned out so well for you Laura! Thank you so much! xTieghan
I made this for Thanksgiving. It was the perfect addition. And SO easy to make! This will definitely become a staple Thanksgiving Recipe in our home.
That is so great! Thank you Nora! xTieghan
We made this for thanksgiving and it was the favorite dish at the table! I think you could probably cut the extra butter in half, but you do you. Yum!!
Haha I am so glad you loved this April! Thank you so much! xTieghan
I will try this recipe, but will cut it in half more than likely but it doesn’t sound to me like anything I would ever use for Thanksgiving or Christmas but for something else entirely. I make very very tasty stuffing with Italian sausage, it is not doll and it is not boring and people love it, even people who don’t like stuffing love it. This is not stuffing to me, but looks like a very nice dish I’m not quite sure what to call it at this point, but after I make it perhaps I will have a name for it.
Thank you Connie! Your stuffing sounds great! This is one version of many stuffings you can make and I hope you love it! xTieghan
do you have a substitute suggestion for the kale?
Hey Jamie,
You could omit the kale or use spinach. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I can’t wait to try this! I was thinking of adding chopped apple to add a little sweetness with the gruyere and mushroom, possibly? Do you think that would be too much with a dish like this?
Hey Kate,
You could definitely do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan
IF (and that’s a big if) I wanted to scale back on the richness, do you think brioche could work as a sub for the croissant? Would you recommend the same amount?
Hey Allison,
Yes that should work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
For your sausage version, do you substitute the sausage for the mushrooms or do you just add sausage? Thank you!!
Hey Korinne,
You can really do either, if you enjoy mushrooms and want to keep them just add the sausage too:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! Planning to make this for Thanksgiving next week – do you think granny smith apples could be a possible substitution for celery? I don’t care for celery in stuffing, but think the apples could add a little acid and that crunch! What do you think?
Hey Angela,
I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
It’s not STUFFING. I hate stuffing. If it’s prepared separate from the turkey, it’s called dressing
Fair enough! Thanks Claudia xTieghan
If you’re adding sausage, should you brown it before adding it? Can’t wait to try this!
Hey Bri,
Yes, you will want to brown the sausage first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello,
I was planning on making this for Thanksgiving, however I only have one oven. Do you think it would work to make this recipe in dutch oven on the stovetop? Any tips?
Thank you!!
Bridget
Hey Bridget,
I have not tried this on the stove top. This recipe is pretty forgiving, so I would just add it to your oven:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Any substitute for croissants? What other bread types would go well? Thank you!!
Hey there,
Brioche would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I cut this in half? If so any adjustments needed
Hey Stephanie,
Totally fine to cut in half, maybe reduce the baking time slightly:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi!! Thank you for this delicious recipe. What other breads would you recommend to substitute for croissants? Specifically a bread not made with eggs? Thank you!
Hey Riti,
Brioche would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am making THIS for Thanksgiving! We decided pandemic can’t stop our appetites. So we ordered the usual BEAST and going with 5-10 smalllllll side dishes for our small gathering. I LOVE that you can select the servings before printing your recipe. I’m a quite followed and never posted. But hey, I’m this time of apart, food is the glue that holds us together. And must complement you on your creative, tasty ‘glue’! Nom nom from NJ
Love that!! I hope this turns out amazing for you, Torry! Thank you so much! xTieghan
This is the best stuffing ever!
Thank you Jennifer! xTieghan
Hi Tieghan!
The recipe mentions you can make this up to 3 days ahead. I prepared this Monday night as mentioned in your T-giving guide. I took a look today and it looks a bit soggy. Will this be an issue? Hoping I don’t have to start over and it will taste just as yummy!!
Thanks,
Casey
Hey Casey,
Once you bake this it should be okay! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
What could I use as an egg substitute? I am vegan and would love to make this!
Hey Lynn,
Sorry I haven’t tested this recipe without the egg! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hello! I have not tried gruyere cheese before. Unsure if I would like it. Do you have a recommendation for a substitution?
This sounds delicious, can’t wait to try!
Hey Amanda,
Really any cheese that you like will work here. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hello! I have not tried gruyere cheese before. Unsure if I would like it. Do you have a recommendation for a substitution?
This sounds delicious, can’t wait to try!
Thank you!
Hey Amanda,
You can use any cheese you would like. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I have made this twice now (Friendsgiving and Thanksgiving) and it was amazing. Had many compliments and friends asked for the recepie for their thanksgiving dinners. Amazing
Thank you so much Kayla! xTieghan
Hi! I am making this tomorrow and I’m very excited. I was only able to find a super small chunk of gruyere at the store…maybe 1/4c once I grate it. Is there another cheese that would go well with it ?
Hey Merlin,
Really any cheese that you love will work here! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hi! I am making this tomorrow and unfortunately all I could find at the store was a small chunk of gruyere. It might be 1/4c once I grate it down. Is there any other cheese you recommend putting with it?
I made this today! It was so good! I am not a stuffing person, so when I saw this, I thought that this might work. The croissants made this dish. I mean the herbs, mushrooms and gruyere were perfect too! No one should ever make regular box stuffing ever again. I used spinach instead of kale and it worked just fine. Thank you 🙂
Thank you so much Lacey! I am really glad this turned out so well for you! xTieghan
I’m giving this a shot for thanksgiving. I have another dish that requires an oven temp of 425, is there anyway I can bake this in a warmer Oven? 400?
Hey Jenna,
Yes that will be fine to do:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Making the recipe at the moment and just realized that the onion isn’t listed in the steps, but it is shown in the ingredient list! I’m assuming it’s sauteed with the celery, but I accidentally left it out. Hope that helps someone!
Hi Caro! Thank you for letting me know! I hope this turned out well for you! xTieghan
Made this today and it came out fabulous. Just one thing I would change next time is break the croissants into more bite-sized pieces. The large chunks of croissant are a little cumbersome when on the plate with the other Thanksgiving dishes. I also made it without mushrooms because my brother doesn’t like them… it was still delcious, but I can see how the mushrooms are necessary texture component. Can’t wait to make it with mushrooms next time!
I am really glad you enjoyed this! Thank you Rachael! xTieghan
This is the most delicious casserole I’ve ever had. It was so easy, so tasty and a huge crowd pleaser. Thanks for a great, easy to follow recipe!
Thank you Christine! I am so happy you enjoyed this one! xTieghan
This recipe was SOOOOOO good! Thank you so much, Tieghan!!!! It was a huge hit at my thanksgiving. It was so delicious. I ended up using 9 croissants since I used big ones from Trader Joe’s and ended up tearing the croissants into smaller pieces than shown in the picture. I’m so excited to make this again next year!
Thank you os much Courtney!! I am so happy this turned out so well for you! xTieghan
Best stuffing EVER – highlight of our Thanksgiving spread. Added sausage and cranberries – those croissants and mixed mushrooms are everything!!! Delicious. Thank you!!!
Thank you so much Kim! xTieghan
Wow.. this recipe is going to be on our thanksgiving table for many years to come! It was delicious! The only thing I changed was to mix the croissant and veggie mixture before adding the broth mixture. I only needed 1/8 c of the broth mixture so I do recommend changing the order of mixing things together at the end. Other than that it was pure heaven!
Wow that is so amazing to hear! Thank you Laura! xTieghan
Holy moly! This recipe is the da bomb!!!
I made this for our first ever Thanksgiving lunch and it was an instant hit! I couldn’t find any croissants in costco but they hd something called croissant breads and that worked just as well( in my opinion).
Recipe saved.
Thank you so much Sana! xTieghan
Okay, I don’t like stuffing (dressing) most of the time, but this I could eat all day. A couple notes:
“Croissant” is not a remotely specific unit of measure, and cups are hard with delicate pastries. I bought 12 of the “buttery” croissants my local store carries, and that was 6.5 too many! Apparently this recipe is calling for things that look more like crescent rolls than big croissants. Since weights work better than cups for things like this, I’ll say the weight I used was about 18 ounces (package weight for each 3-count container was 9.5 ounces, and I used 2 minus one end that didn’t fit in the pan).
Along the same lines, an 8 ounce package of sliced mushrooms is about 2 cups. I used 2 of those. A cup of kale weighs around 2.5 ounces, so a 5 ounce (commonly available) container of pre-cut works well. A cup of shredded gruyere is about 3.5 ounces…I shred my own cheese using my food processor since pre-shredded contains anti-caking agents that retard melting.
Otherwise, the recipe worked perfectly except that I thought it was a little salty using the recommended amounts, but my friends thought it was fine on the salt level, so all good. Just be a little conservative on the salt since you’re using salted butter and lots of salty stock (even low-sodium is salty). I’m particularly sensitive to overly salted things, so most people probably wouldn’t mind it, but I’ll cut back to 3/4 tsp next time.
Hi! I am sorry there were some complications with this, but I am really glad you loved it!! Thank you so much for trying this one! xTieghan
I made this recipe for Thanksgiving and it was a HUGE hit! Everyone loved it even my picky family members who don’t like mushrooms. The mix of flavors and textures – rich fresh herbs and carmelized onions and mushrooms with the crispy edged
croissants that remain buttery and moist on the bottom is pure genius. I also really like the proportion of gruyere – not overpowering, just, well,
Perfect. Thanks for a new a Thanksgiving crowd pleaser!
Hi Emily!! I am really glad this recipe turned out so amazing for you! Thank you so much for trying this one! xTieghan
My sis in law and I just made this for our family thanksgiving meal and it was the biggest hit on the table! It’s only a week later and I’m already making it again. Delicious, thank you!
Thank you so much Taylor! xTieghan
I don’t usually leave reviews BUUUT had to in regards to the Herby Mushroom Croissant Stuffing. OMG!!! It was absolutely amazing, full of flavor and supper easy to make. You could taste all the different ingredients in each bite. Because of the croissants it had a buttery flaky texture mixed with just enough moist bread blended with the mushrooms (I used Baby Bella’s torn in chunks) and herbs. I didn’t have to use as much broth as suggested. Prob because my family was sneaking the croissants while I wasn’t looking. The Gruyere cheese was the perfect addition. I have never had cheese on my stuffing so I wasn’t sure about this part. Wow was I surprised. This is definitely a future fave and must have!
Hey Dawn,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan