Croissant Stuffing
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
- ½ cup vegan butter or butter of choice
- 4 small cloves garlic minced
- 3 cups kale torn and washed
- 1 cup fresh cranberries rinsed
- ½ cup chopped walnuts
- 2 TBS chopped fresh sage
- 2 teaspoon 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.
