Everyone has a favorite dish for Thanksgiving, and mine is hands-down the dressing. There are so many ways to make it, and I have a few dressing recipes already on my blog, but I have no problem finding new and different ways to make it. Since croissants are one of my favorite pastries, they were a natural choice for to make this Thanksgiving croissant dressing. This dressing has all the seasonings and ingredients that you frequently see in the popular holiday side dish, but the croissants really take it to the next level. If my husband wasn’t already demanding my cornbread sausage dressing, this would absolutely be the one on our table this year!
Drizzle a little gravy over this Thanksgiving croissant dressing and you have my favorite part about the holiday right there. It’s always the thing that I get seconds of, and even when it’s just our immediate family for Thanksgiving, I make a huge pan of it. Thanksgiving is truly the holiday for comfort food and demands a big nap after dinner. I’m so excited that we’ll have my in-laws visiting from Atlanta for Thanksgiving this year and put out a delicious holiday spread.
I hope that if you’re hosting this year, that your Thanksgiving menu is getting planned and the holiday is going to be stress-free. My advice? Make as much as you can the day before, use your slow cooker and instant pot for side dishes when you can, pour a glass of wine, and have fun! I love hosting dinners, for the holidays or otherwise, and key to success for me is doing as much as I can in advance. That means that the day before Thanksgiving is usually a little crazy for me, but Thanksgiving itself is relaxing and spent with my family. Isn’t that what the holiday is all about?
- 2 tbsp. butter
- ½ yellow onion, chopped
- 3 stalks celery, chopped
- 8 oz. mushrooms, chopped
- 8 large croissants, shredded into bite-sized pieces
- 1 cup chicken stock
- 1 tsp. salt
- ½ tsp. freshy ground black pepper
- 1 tbsp. Dijon mustard
- 1 tsp. garlic powder
- 1 tsp. ground dried thyme
- 1 tsp. dried sage
- ½ cup dried cranberries
- ¼ cup pepitas, for topping, optional
- Preheat oven to 350 degrees Fahrenheit.
- In a large skillet, melt butter. Add onion, celery, and mushrooms and cook until tender. Set aside to cool.
- In a large bowl, combine vegetable mixture, croissants, chicken stock, salt, pepper, mustard, garlic powder, thyme, sage, and cranberries. Stir to combine.
- Transfer mixture to a baking dish. Top with pepitas. Bake for 40-45 minutes until heated through and the top is golden brown.
- Serve immediately, enjoy!
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