For the Most Delicious Filling, I Give It to the Croissant.

Stuffing may be one of the few Thanksgiving staples that is actually saved for the November holiday—at least for me. A charming mixture of carbohydrates and pieces of various vegetables, it is a dish that is eaten once a year. And while I understand that using a big brand’s boxed stuffing mix can make your life easier, I’d like to throw an idea in your ear: What if you made this special occasion dish even more exceptional with croissant croutons?

Store-bought rules, this time

Typically, stale white bread, cornbread, or other light-crusted bread is used to make the filling. It is cut into cubes and first dried so that it can then absorb the maximum amount of broth from the filling mixture. However, lean breads, especially those without a chewy crust, do not have much flavor. But croissants are literally soaked in aromatic fats. Not to mention, they also have plenty of pockets and flakes to absorb liquids and bits of vegetables and herbs.

I advise against using “good” croissants from the bakery – it is best to buy store-bought packaged croissants. They’re cheap at the grocery store and are actually a little more pliable than fresh croissants, so they hold up well even when soaked in turkey broth. Here’s how to make a delicious, buttery croissant filling.

Best Thanksgiving Stuffing Recipe

1. Make savory croissant toast.

Let’s start by drying the croissants. I used eight mini croissants, but you can easily use four large ones. Cut them into one-inch cubes and place the pieces in a large bowl. Melt two tablespoons of butter in a saucepan or microwave. Remove from heat and add a teaspoon of seasoning. I used Trader Joe’s Everything But the Leftovers seasoning blend, but it’s basically just ground onion, turmeric, sage, parsley, thyme and the like. (You can view the full list of ingredients here .) You can make your own version or a different one. The idea is to make a savory butter.

Drizzle the seasoned butter over the croissant pieces in a bowl. Don’t lump everything into one place; try swiping a little over a large surface area. Toss the pieces to coat. Place the croissant pieces on a baking sheet and bake at 325°F for 10 minutes or until dry and browned on the bottom. Let them cool completely. You can make this a few days in advance, but store it in an airtight container.

2. Make the filling

Chop the mirepoix vegetables for the base of the filling and cook it over medium-low heat in a saucepan with half a tablespoon of butter and a pinch of salt. After five to ten minutes, the vegetables will be soft but not browned. Pour in a cup or two of broth and let it simmer for about 10 minutes until the vegetables are fully cooked. (The amount of broth used depends on how dry or soft you like your filling.) Turn off the heat and pour in the croutons. Mix everything with a spatula so that all the croutons are equally moistened. If you wish, you can add a couple of pinches of grated cheese and stir it into the mixture.

3. Bake

Place the filling in a greased loaf pan. Top with cheese, if using. I topped it with Pecorino Romano, which tastes great but doesn’t melt. Try cheddar, gouda, or havarti if you prefer melted. Bake at 375°F for 15 minutes or until top and edges are lightly browned. Cool for five minutes before serving.

If you’re the type of person who snacks on bread and butter, you’ll soon fall in love with it. The crispy edges immediately give way to a soft, satisfyingly springy interior, and each bite proudly boasts “savory herb butter!” This is a great pairing for your Thanksgiving bird.

Croissant filling recipe

Ingredients:

• 5 large croissants or 8-10 small croissants

• 2 ½ tablespoons unsalted butter, divided

• 1 teaspoon dry seasonings (a mixture of parsley, thyme and ground onion)

• ¼ cup chopped carrots

• ¼ chopped celery

• 1 medium shallot, chopped

• Heavy pinch of salt

• 1-2 cups broth (turkey, vegetable, chickpea or other)

• Optional ¼ cup grated cheese (pecorino, parmesan or cheddar)

1. Preheat oven to 325°F. Cut croissants into 1-inch thick pieces using a serrated knife. Place them in a large bowl.

2. Melt two tablespoons of butter and add seasonings. Drizzle the seasoned butter over the croissants and toss them with your hands to coat. Place the pieces on a baking sheet and bake at 325°F for 10 minutes or until dry and browned on the bottom. Let them cool.

3. In a saucepan, melt half a tablespoon of butter over medium heat, add the chopped carrots, celery and shallots with a pinch of salt. Cook them until they are tender. Pour in the broth and cook for 10 minutes. Meanwhile, grease a loaf pan.

4. Turn off the heat and top the croissants with croutons and half the cheese, if using. Toss them in the pan until they are evenly moistened. Pour the mixture into the loaf pan and add more cheese if desired. Bake at 375°F for 10 to 15 minutes. The top and sides should be browned. Cool for a few minutes before serving.

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