Chunky, buttery croissant pieces will take your dressing next level.
Let’s be honest: for many of us, the stuffing or dressing is the highlight of holiday dinner. Often it even outshines the turkey. I usually make a cornbread stuffing studded with dried cranberries and nuts, but this time I wanted something different. Enter the croissant. Its rich, buttery layers become crisp at the edges while staying tender inside when baked, making croissants an exceptional base for a dressing. Trust me — they lend incredible texture and flavor.
If you already have a favorite family stuffing, go ahead and make both. Serving a second pan means more variety and more chances to please everyone at the table. And no one will complain about extra dressing.
Croissant and Sausage Dressing
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5 from 1 review
- Author: Jess Pryles
- Total Time: 40 minutes
- Yield: serves 8–10 1x
Ingredients
Units
Scale
6 large croissants
1 lb breakfast sausage
3 stalks celery, diced
1 onion, diced
2 Granny Smith apples, cored and diced into 3/4-inch cubes
2 tablespoons fresh chopped sage
1/2 cup chopped pecans
3 tablespoons seasoning (use your favorite poultry or savory blend)
1 cup chicken broth
4 oz butter, melted
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a skillet over high heat and add the breakfast sausage. Break it up with a wooden spoon and cook until fully browned, about 10 minutes. Use a slotted spoon to transfer the cooked sausage to a bowl, leaving the rendered fat in the pan.
- Add the diced onion to the skillet and cook about 5 minutes, stirring occasionally, until softened. Add the diced celery and cook 2–3 more minutes until the celery softens.
- Using a serrated knife, cut the croissants into large chunks at least 1 inch thick and place them in a large mixing bowl.
- Add the cooked sausage, sautéed onion and celery, diced apples, chopped sage, pecans, seasoning, chicken broth and melted butter to the bowl.
- Toss gently with a large spoon or your hands so everything is evenly combined and coated. Transfer the mixture to a 9×13-inch baking dish.
- Bake uncovered for about 20 minutes, until the top is golden brown and slightly crisp. Serve warm.
Notes
This dressing can be assembled a few hours ahead and stored in the refrigerator until you’re ready to bake. If you prefer a moister dressing, add a splash more chicken broth before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Bake
- Cuisine: American