Croissant And Mushroom Stuffing Recipe

In some ways, the Thanksgiving menu is easy to put together, since the list of classic dishes often hits on familiar notes that add comfort to this homecoming holiday. But if you want to add your personal twist to the meal, many of these family-favorite dishes follow a fairly simple pattern that allows for some tweaking and experimentation. For starters, a perfect place to get creative is the stuffing, that versatile combination of bread, aromatics, and herbs. 

Our leveled-up version uses croissants to add a rich buttery flavor that sandwich bread just can't match. I tear them and toast them, which gives them a crispiness that helps them to hold up to the eggs and broth without turning soggy. Mushrooms add an almost meaty depth to this otherwise vegetarian stuffing, and to draw out the most flavor, I seared the mushrooms. A great trick to getting the deepest umami flavor out of mushrooms is to leave them undisturbed for the first few minutes of cooking so you get that perfect golden sear. Silky leeks and garlic add just the right amount of aromatics, and the fresh sage and thyme give every bite that classic holiday flavor.

I made this stuffing in a casserole dish instead of stuffing it inside the turkey, because we won't get that crunchy topping and melty cheese if we cook it inside the bird. The casserole dish also allows us to make a large amount to serve a crowd, and it's a satisfying meat-free option for any vegetarian guests.

To make this recipe, let's start with the fresh ingredients. To start, you'll need cremini mushrooms, leeks, celery, and garlic. Shiitake and oyster mushrooms will also give you a deep and earthy taste so they can be used instead. Shiitake stems are thick and woody, so you'll need to remove those and for oyster mushrooms, just trim off the base where the cluster is joined. If you have shallots on hand, they have the mellow flavor we're going for and can stand in for the leeks. While you're in the produce aisle, pick up fresh sage, thyme, flat-leaf parsley, and chives. These add a fresh flavor that you can't get from dried spices.

Then pick up large butter croissants. Buy these a day or two ahead so they toast up quick and hold up to the liquid in the recipe. Then hit up the refrigerated case for unsalted butter, eggs, and Gruyère cheese. I like using Gruyère here because it melts beautifully and browns crispy on top. If necessary, you can swap this out for another white cheese but avoid buying pre-shredded cheese. Sherry vinegar is a key ingredient because it deglazes the pan with subtle brightness and nutty notes that pair well with the mushrooms. Check your pantry for vegetable broth, kosher salt, and pepper.

Preheat the oven to 350 F.

Line 2 baking sheets with parchment paper

Butter a 9x13-inch baking dish.

Tear the croissants into 1 ½-inch pieces and lay them on the baking sheets in a single layer.

Toast the croissants in the oven for 10 to 12 minutes, until the pieces feel dry and the edges are crisp and a shade darker.

Transfer the croissants to a very large bowl.

Melt 4 tablespoons of the butter in a 12-inch skillet over medium-high heat.

Add the mushrooms and cook without stirring for 4 minutes, until the undersides are deep golden. Then stir and cook for 4 more minutes.

Reduce the heat to medium and add the remaining 4 tablespoons butter, leeks, and celery.

Cook for 5 to 6 minutes, stirring often, until the leeks are soft and silky but not browned.

Stir in the garlic, sage, thyme, salt, and pepper and cook for 1 minute, until fragrant.

Pour in the vinegar and ¼ cup of the broth and simmer for 1 minute, scraping the bottom of the pan, until almost no liquid remains.

Scrape the mushroom mixture and all the butter from the skillet over the croissants.

Whisk the remaining broth with the eggs in a medium bowl until smooth.

Pour the broth mixture over the croissants, add 1 cup of the Gruyère, and fold gently until every piece is moistened.

Transfer the stuffing to the prepared dish.

Sprinkle with the remaining Gruyère.

Cover tightly with foil and bake for 30 minutes.

Uncover and bake for 15 to 20 minutes more, until the top is deep golden and crisp and the center feels set when pressed.

Let the stuffing cool for 5 minutes.

Scatter the parsley and chives over the top and serve.

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One of the best things about stuffing is how easily you can make it your own. For a sweet addition, you can dice a Honeycrisp apple and saute it with the leeks so it softens up a bit. Dried cranberries, cherries, or apricots add small bursts of sweetness, and you'll want to fold these in with the cheese. Pomegranate seeds are perfect for the season, and you can scatter them on top of the dish after it has cooled.

Roasted butternut squash is one of the fresh and savory items that you can add for a little autumnal sweetness. Make sure to cut it into small bite-sized pieces, which will brown up nicely, and you can fold it in with the cheese. You can stir in caramelized onions or toss in toasted pecans or walnuts. Set aside some to also sprinkle on top.

If you're not interested in keeping this vegetarian, you can also add sausage or bacon to the stuffing. For sausage, brown about ½ pound for 8-10 minutes, then drain it well and fold it into the bowl when the mushrooms go in. You'll need about 6 slices of bacon, which are chopped into ½-inch pieces. Cook for 8-10 minutes until crisp, then dry them on a paper towel before you mix them in.

For a holiday gathering, it's always handy to prep some of the labor-intensive dishes ahead of time, and this stuffing is one of the simplest dishes to make ahead. I like to toast the croissants and cook the mushroom mixture 2 days ahead. Once the croissants are toasted, seal them up in an airtight container and leave them on the counter at room temperature. You can prepare the mushrooms as written, put them in an airtight container, and store them in the fridge. Then, when you are ready to make the stuffing, it's as easy as adding the eggs and broth and combining them with everything before baking.

Another option is to assemble the full dish the night before you want to serve it. Cover it tightly with a layer of plastic wrap and a second layer of foil. Remove the plastic wrap and let it come to room temperature for about 30 minutes before baking, then add the foil back on and cook for about 10 minutes longer than the original covered time.

If the stuffing has already been baked and refrigerated, reheat it by covering it with foil and placing it in a 350 F oven for about 20 minutes. If it looks dry, just add a few tablespoons of broth over the top and re-bake. Uncover for the last 5 minutes so the top gets crispy.

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