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Croissant Stuffing with Apple, Bacon and Herbs

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This stuffing is a nice departure from the standard bread cube stuffing. For a variation, substitute3/4 pound of sweet Italian sausage for the bacon. The apples in the stuffing are unpeeled to give it a more rustic look and flavor, but you can peel them if you prefer.

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Ingredients

  • 2 dozen croissants, torn into large pieces
  • 1 clove of garlic, smashed
  • 1/4 cup olive oil
  • 1.5 pounds of smoked bacon
  • 2 cups medium-diced yellow onion (2 large)
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 cups medium-diced celery (2 stalks)
  • 3 Granny Smith or Pippin apples, unpeeled, cored and large diced
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 1 1/2 teaspoons minced fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chicken stock

Details

Servings 8
Adapted from surlatable.com

Preparation

Step 1

Preheat oven to 375 degrees F. Toss croissant pieces in a large bowl with oil and garlic. Arrange croissant pieces on heavy large baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Cool slightly, return to large bowl.

In a large saute pan, cook the bacon over medium-high heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all, but 2 tablespoons drippings from pan. Add the onion and celery to drippings in pan and sauté over medium-high heat until tender and golden, about 10 minutes. Transfer onion mixture to bowl with the croissants. Melt the butter in the same pan, add the apples and sauté until tender, about 8 minutes. Stir in herbs. Transfer apple mixture to bowl with croissants. Add the bacon and toss well. Season with salt and pepper. (Can be made one day ahead. Cover and refrigerate.

Preheat the oven to 350 degrees. Generously butter an baking dish. Stir enough broth into stuffing to moisten. Transfer stuffing to prepared dish. Cover with foil. Bake stuffing until heated through, about 30 minutes. Uncover and continue baking until top is golden , about 20 minutes longer.

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