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Croissant Stuffing

From Statesboro Market2Go

<p>Full of buttery flaky savory goodness with fresh herbs, nuts, and veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: delish.com (Entered by Ariana Giddens)
Serves: 10-12


Ingredients
10 to 12 Croissants (torn into 2 or 3 inch pieces)
6 tablespoons Unsalted butter (divided, plus some for the baking dish)
1 tablespoon Olive oil
1 pound Ground pork sausage
2 medium sized Onions (finely chopped)
Salt & pepper
2 medium sized Tart apples (such as Honeycrisp or Granny Smith), (cored, cut into 1/2 inch cubes)
3 cloves Garlic (finely chopped)
1 tablespoon Fresh rosemary (finely chopped)
1 tablespoon Fresh sage (finely chopped)
1 tablespoon Fresh thyme (finely chopped)
1/2 cup Dry white wine
3/4 cup Coarsely chopped toasted pecans
3/4 cup Dried cranberries
2 large Eggs (lightly beaten)
2 cups Chicken broth
4 stalks Celery

Step by Step Instructions
  1. Preheat oven to 350, arrange the croissant pieces in an even layer on 1 or 2 baking sheets and bake for 12 to 15 minutes, tossing occasionally to dry out the pieces.
  2. Grease a 9 x 13 inch baking dish with some butter and set aside. Heat oil in a Dutch oven and cook the ground pork sausage, browning and breaking up the meat (about 7 minutes). Put the meat into a bowl and set aside. Discard all but about 1 tablespoon of grease.
  3. In the Dutch oven heat the tablespoon of grease and 3 tablespoons of butter. Add the onions and celery, season with salt and pepper and cook for 7 minutes stirring occasionally.
  4. Add the apples and cook for 4 to 5 minutes, then the garlic, rosemary, sage, and thyme and cook, stirring constantly for 30 seconds. Add the white wine and bring to a simmer, deglazing the bottom of the Dutch oven for 2 to 3 minutes.
  5. Remove the Dutch oven from the heat, then stir in the pecans, cranberries, and sausage. Add the croissant pieces and gently toss to coat.
  6. Microwave 3 tablespoons of butter in a large glass measuring cup until melted. Whisk in the eggs and broth. Drizzle the mixture over the croissant mixture and gently toss to coat. Add up to 1/2 cup more chicken broth if more moisture is needed.
  7. Transfer the croissant mixture to the prepared baking dish and bake for 40 to 45 minutes. Let cool for 10 to 15 minutes before serving.

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