- Buttery mini croissants are soft and tender in this stuffing, but some of the bread, reserved to layer on top, creates a flaky, golden top for the best of both worlds.
- The classic stuffing flavors of sausage, celery, and apple get an added rich texture and flavor from the French croissants.
The make-ahead components, like letting the bread sit out overnight or even assembling the casserole a day in advance, make this dish perfect for easy entertaining.
Mini croissants give this sausage stuffing a prettier presentation than standard bread cube, but it’s also got all the flavors you look forward to, just in a fresh new form. Cut some rolls crosswise to expose their flaky layers, cut others horizontally to show off their shape, and save some pieces for a dramatic crispy topping.
The natural curves and flaky layers of mini croissants bring a pretty, sculptural element to this Thanksgiving stuffing. Flavors you expect — onion, celery, sausage, and herbs — ensure even traditionalists will be happy with this update on a classic. Stale croissants are key: The buttery bread must be dry enough to stand up to the stock-and-egg binder. If you don’t have mini croissants, standard size can work. Make sure to cut the rolls into small enough pieces, and be sure to dry them well, as the larger croissants are a little softer and more delicate than minis.
How to stale the croissants
To prevent soft, flaky croissants from falling apart in this stuffing, make sure to dry them out for one to two days ahead of time: Stale croissants will keep their flaky layers better when soaking up the casserole’s custard. To speed up the staling process, cut the rolls into pieces and place them in a low oven (around 250°F) for 15 to 20 minutes.
What is poultry seasoning, and what is a good substitute?
Poultry seasoning is a blend of dried herbs and spices used for chicken, turkey, gravy, stuffing, and more. It usually includes herbs like sage, thyme, rosemary, and marjoram as well as spices like black pepper and nutmeg. If you don’t have poultry seasoning on hand, you can substitute another blend (try Italian Seasoning or Herbs de Provence).
Notes from the Food & Wine Test Kitchen
- If you can’t find mini croissants, you can use full-size croissants. Just cut them small enough to match the size the smaller croissants would be.
- Make sure to choose a crisp apple: If you can’t find Pink Lady apples, use a Braeburn or Honeycrisp.
This recipe was developed by Liz Mervosh; the text was written by Cheryl Slocum.
