Croissant Mushroom Stuffing

Name: Croissant Mushroom Stuffing
Prep time: 30 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 10 croissants, torn into bite-size pieces (about 14 c.); 2 tbsp. olive oil; 5 medium stalks celery, finely chopped; 1 large onion, finely chopped; 1 tbsp. fresh thyme leaves, chopped; 12 oz. cremini mushrooms, chopped; 3 large eggs, lightly beaten; 1/2 c. packed fresh parsley leaves, chopped; 1/2 tsp. sugar

By The Good Housekeeping Test KitchenPublished: Nov 2, 2015

Mike Garten

Yields:

Prep Time:

30 mins

Total Time:

1 hr 10 mins

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This decadent, buttery croissant stuffing is our homage to France.

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Ingredients

10 croissants, torn into bite-size pieces (about 14 c.)
2 Tbsp. olive oil
5 medium stalks celery, finely chopped
1 large onion, finely chopped
1 Tbsp. fresh thyme leaves, chopped
12 oz. cremini mushrooms, chopped
3 large eggs, lightly beaten
1/2 cup packed fresh parsley leaves, chopped
1/2 tsp. sugar

Directions

1. Step 1Preheat oven to 350 degrees F. Arrange croissants on 2 rimmed baking sheets in single layer. Bake 10 to 15 minutes or until golden and crisp. Remove from oven; reset oven temperature to 400 degrees F. Grease 2 1/2-quart baking dish.
2. Step 2Meanwhile, in 7-to 8-quart saucepot, heat oil on medium. Add celery, onion, thyme and 1/2 teaspoon salt; cook 10 to 15 minutes or until beginning to soften. Stirring occasionally. Add mushrooms; cook 10 minutes, stirring occasionally. Remove from heat.
3. Step 3To pot with vegetables, add croissants, eggs, parlsey, sugar and 1/2 teaspoon salt, folding until well combined. Transfer to prepared baking dish. Bake covered, 20 minutes. Uncover; bake another 10 minutes or until deep golden brown and crisp on top.

About 285 cals, 7 g protein, 29 g carbs, 15 g fat (7 g sat), 2 g fiber, 495 mg sodium.

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