Name: Croissant Stuffing with Sausage and Apples
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 tbsp. extra-virgin olive oil -; 12 oz. breakfast sausage, casings removed if necessary -; 6 tbsp. butter, plus more for baking dish, divided -; 4 celery stalks -; 4 medium leeks, finely chopped -; 1 sweet-tart apple, such as pink lady or granny smith, cored and chopped -; Kosher salt -; Freshly ground black pepper -; 1/2 c. dry white wine -; 10 c. torn croissants (about 8 croissants), dried overnight -; 2 tbsp. freshly chopped sage -; 2 tbsp. freshly chopped thyme -; 2 large eggs -; 3 c. low-sodium chicken or vegetable broth -

Croissant Stuffing with Sausage and Apples

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Croissant Stuffing with Sausage and Apples

1. 1 tbsp. extra-virgin olive oil -

2. 12 oz. breakfast sausage, casings removed if necessary -

3. 6 tbsp. butter, plus more for baking dish, divided -

4. 4 celery stalks -

5. 4 medium leeks, finely chopped -

6. 1 sweet-tart apple, such as pink lady or granny smith, cored and chopped -

7. Kosher salt -

8. Freshly ground black pepper -

9. 1/2 c. dry white wine -

10. 10 c. torn croissants (about 8 croissants), dried overnight -

11. 2 tbsp. freshly chopped sage -

12. 2 tbsp. freshly chopped thyme -

13. 2 large eggs -

14. 3 c. low-sodium chicken or vegetable broth -

How to cook deliciously - Croissant Stuffing with Sausage and Apples

1. Stage

Preheat oven to 350°. In a large skillet over medium-high heat, heat olive oil. Add sausage and cook, breaking up with a wooden spoon, until browned, 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons butter to skillet along with celery, leeks, and apple. Season with salt and pepper and cook, stirring often, until tender, 6 to 8 minutes. Add wine and cook, stirring, until almost evaporated, 2 minutes. Transfer vegetable mixture to bowl with sausage and add croissant pieces, sage, and thyme and toss to combine.

2. Stage

In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over croissant mixture and toss until evenly moistened, adding more broth ¼ cup at a time until croissant pieces seem hydrated (you might not use it all).

3. Stage

Butter a 3-quart baking dish and add stuffing. Dot with remaining 4 tablespoons butter and cover dish with foil. Bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425° and continue to bake until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.