Traditional stuffing gets turned on it’s head with this croissant-infused treat! Flaky pastry cloaked in hearty walnuts, juicy cranberries, and aromatic herbs. It’s sure to be the star of any holiday table!
- 6 large day-old croissants, torn into chunks (or 8 cups cubed bread)
- 1 yellow onion, diced
- 3–4 stalks celery, diced
- 15 oz sliced white mushrooms (optional)
- Salt and pepper
- 1/2 cup vegan butter, or butter of choice
- 4 small cloves garlic, minced
- 3 cups kale, torn and washed
- 1 cup fresh cranberries, rinsed
- 2 TBS chopped fresh sage
- 2.5 cups vegetable broth
- 3 TBS milled flax seeds + 6 TBS water, set aside (“flax eggs”), optional
- 1 cup vegan cheese for sprinkling, optional
- Parsley for garnishing, optional
Preheat you oven to 350 degrees and place torn croissants into an oiled 9 x 13 baking dish. Let toast in the oven for 5 – 8 minutes, until lightly golden.
Remove from oven and heat olive oil in a large saucepan over medium. Add onion and celery and sauté for 7 minutes until slightly translucent. Add mushrooms and let sit for a few minutes without stirring (they will release a lot of liquid). Add a few pinches of salt and pepper and stir.
Now add butter, garlic, kale, cranberries, walnuts, sage, and Italian seasoning. Mix thoroughly. Add vegetable broth and flax egg.
Arrange your croissants in a flat layer in the baking dish. Carefully ladle/pour the mushroom mixture on top of the croissants, trying to saturate each piece and leave a few poking out (see photos for reference). Add a sprinkle of dairy-free cheese, if desired.
Cover entire dish with foil and bake at 350 for 30 minutes. Remove foil and bake for another 5 – 10 minutes so that croissants brown. Garnish with parsley and more cranberries. Serve hot.