Description
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!
Ingredients
- 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
- 1/2 cup chopped walnuts
- 2 TBS chopped fresh sage
- 2 tsp oregano
- 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
Instructions
-
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 saute 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, walnuts, sage, oregano, kale, and cranberries. 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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes