Croissant Melted Leek & Sausage Stuffing
Rich, aromatic, and wonderfully cozy, this croissant leek and sausage stuffing is the kind of side dish that steals the show. Perfectly soft, perfectly crisp, and packed with fall flavor.
Equipment
- Large skillet
- Cutting Board
- Chef’s Knife
- 9x13 baking dish
- Wooden spoon
- Measuring Cups
- Herb scissors or small knife
Ingredients
- 7 stale croissants dried
- 3/4 pound ground sausage
- 1 teaspoon olive oil
- 3 large leeks cleaned and chopped
- 2 ribs celery diced
- 3 sprigs rosemary
- 4 sprigs fresh thyme
- 4 sprigs fresh sage
- 3 tablespoons butter
- 2 teaspoons dry poultry seasoning
- Salt & pepper to taste
- 4 cups chicken stock
Instructions
- Leave the croissants out uncovered for 2 days to dry, or cube them and dry them in a 350°F oven for 30–45 minutes.
- Tear or chop the dried croissants into bite-size pieces and place them in a 9×13 baking dish.
- In a large skillet, heat olive oil and brown the sausage. Add the chopped leeks and celery and cook until softened.
- Strip the rosemary, thyme, and sage leaves from their stems and finely mince them.
- Add the butter, minced herbs, poultry seasoning, salt, and pepper to the skillet. Stir to combine, then pour the mixture over the croissants and mix well.
- Add 4 cups of chicken stock and stir until everything is evenly moistened.
- Check the texture—add additional stock only if needed. The mixture should be moist but not overly wet.
- Bake at 350°F for 35–40 minutes, or until the stuffing is golden, fragrant, and cooked through.