Croissant And Mushroom Stuffing Recipe
Prep Time:
25 minutes
Cook Time:
1 hour, 10 minutes
Servings:
10 Servings
Ingredients
  • 8 tablespoons unsalted butter, divided, plus more for greasing the dish
  • 8 large butter croissants, preferably day-old
  • 1 pound cremini mushrooms, sliced
  • 2 large leeks, white and light green parts only, halved, rinsed, and thinly sliced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon sherry vinegar
  • 2 ½ cups low-sodium vegetable broth, divided
  • 3 large eggs
  • 1 ½ cups shredded Gruyère cheese, divided
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
Directions
  1. Preheat the oven to 350 F.
  2. Line 2 baking sheets with parchment paper
  3. Butter a 9x13-inch baking dish.
  4. Tear the croissants into 1 ½-inch pieces and lay them on the baking sheets in a single layer.
  5. 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.
  6. Transfer the croissants to a very large bowl.
  7. Melt 4 tablespoons of the butter in a 12-inch skillet over medium-high heat.
  8. Add the mushrooms and cook without stirring for 4 minutes, until the undersides are deep golden. Then stir and cook for 4 more minutes.
  9. Reduce the heat to medium and add the remaining 4 tablespoons butter, leeks, and celery.
  10. Cook for 5 to 6 minutes, stirring often, until the leeks are soft and silky but not browned.
  11. Stir in the garlic, sage, thyme, salt, and pepper and cook for 1 minute, until fragrant.
  12. 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.
  13. Scrape the mushroom mixture and all the butter from the skillet over the croissants.
  14. Whisk the remaining broth with the eggs in a medium bowl until smooth.
  15. Pour the broth mixture over the croissants, add 1 cup of the Gruyère, and fold gently until every piece is moistened.
  16. Transfer the stuffing to the prepared dish.
  17. Sprinkle with the remaining Gruyère.
  18. Cover tightly with foil and bake for 30 minutes.
  19. Uncover and bake for 15 to 20 minutes more, until the top is deep golden and crisp and the center feels set when pressed.
  20. Let the stuffing cool for 5 minutes.
  21. Scatter the parsley and chives over the top and serve.