Mushroom Croissant Stuffing
Leave a review!
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This mushroom croissant stuffing is a delicious side dish for your Thanksgiving table. Mushrooms are browned beautifully in butter, adding meaty texture and savory depth of flavor. Buttery croissants make this stuffing extra indulgent. The croissants soak up all the savory flavors and keep the stuffing soft and tender. This mushroom croissant stuffing is a fun twist on classic stuffing that pairs wonderfully with all your favorite holiday dishes.
Why You’ll Love This Recipe
- Sliced mushrooms make for a time-saving shortcut. Cooking a whole spread for a holiday is time-consuming. Pre-sliced mushrooms are a great way to skip the tedious step of slicing each mushroom.
- It uses Mini Croissants from our Bakery Department. Heinen’s mini croissants are made with real butter. Replacing hearty bread with these buttery croissants makes traditional stuffing even richer and more satisfying, perfect for holiday gatherings.
- It’s a twist on a classic side dish. Thanksgiving meals can feel a bit heavy. This stuffing is packed with vegetables like kale and mushrooms, while keeping it hearty and indulgent with buttery croissants. Fresh herbs make the dish extra flavorful.
Mushroom Croissant Stuffing
Cook time: 1 hour 20 min Prep time: 10min Total time: 1 hour 30 minutes
Servings: 6-8
Ingredients
- 12 Heinen's mini butter croissants, cut into 1-inch cubes
- 8 Tbsp. unsalted butter, divided
- 2 Tbsp. Heinen's extra virgin olive oil
- 8 oz mixed mushrooms, sliced
- 8 oz sliced Baby Bella mushrooms
- 2 medium leeks, halved, sliced, and thoroughly rinsed (about 2 cups)
- 3 celery stalks, diced (about 1 cup)
- 4 garlic cloves
- 3 Tbsp. fresh sage, minced
- 2 Tbsp. fresh thyme, minced
- 2 cups Lacinato kale, chopped
- 3 large eggs
- 2 cups Heinen's chicken stock
- ¼ cup chopped fresh parsley
- 1 cup shredded Heinen's Hand-Selected Le Gruyere cheese
- 1½ tsp. salt
- 1 tsp. black pepper
Instructions
- Preheat the oven to 350°F.
- Spread the croissants on a baking sheet and bake for 10 minutes. Flip and bake another 5-10 minutes until golden. Remove from the oven and let cool while preparing the remaining ingredients.
- In a large pan, heat 4 tablespoons of butter and the olive oil over medium heat. Once the butter has melted, add mushrooms. Cook, stirring occasionally, until lightly browned, about 5-10 minutes. Add the leek, celery, garlic, sage, thyme, salt, and pepper. Sauté until the leek and celery are tender, about 5 minutes. Stir in the kale and cook briefly until wilted.
- In a small bowl, whisk the eggs.
- In a large bowl, combine the baked croissants, sautéed mushroom mixture, whisked eggs, broth, and parsley. Gently toss until combined.
- Grease a 3-quart baking dish with butter and transfer the croissant mixture to the prepared baking dish. Cut the remaining butter into small cubes and scatter them evenly over the top. Sprinkle with the shredded cheese.
- Cover and bake for 35 minutes. Uncover and bake for another 10-15 minutes, until the internal temperature reaches 165°F.
