- 8 large croissants (32 cups)*
- 1 tbsp oil
- 2 yellow onions, chopped
- 2 cups chopped celery
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh sage
- 1 tsp. fresh thyme
- Salt to taste
- 1 lb. sausage
- 1 cup chicken stock
- Salt and pepper
- Preheat oven to 350 degrees.
- Tear apart or chop your croissants into small bite sized pieces. Lay them out between 2 sheet pans and bake for about 10 minutes or until crispy. (this part is optional, you can skip if you like a softer stuffing)
- In a large skillet over medium heat add the oil. Then add in the onions and celery and cook stirring occasionally for about 10 minutes.
- Add the rosemary, sage and thyme and cook for another 5 minutes. Season with salt.
- Add the onion mixture and the croissants together in a large bowl.
- Then in the pan you cooked your onions in, cook the sausage, crumbling it up until completely cooked.
- Add sausage to the bowl as well and stir to combine everything.
- Slowly add in the chicken stock, stirring between each addition so it is equally distributed.
- Season with salt and pepper.
- Pour into a large casserole dish and cover with foil. At this point you can put it in the fridge until you are ready to cook it (you can do this the day before), or you can immediately put it in the oven at 350 for 25 minutes.
- * Croissant size can very but my large croissants, cut into cubes came out to 4 cups each. They come down in size with cooking and chicken broth so it won’t be too much!