Cooking With Ray- Herby Mushroom Croissant Stuffing Recipe

‘Tis the season of breaking our diets, and eating all the carbs. Seriously though, this stuffing is absolutely worth throwing any keto-whatever diet out the window. My sister, if you didn’t know, dabbles around in the kitchen, and she’s pretty dang good at it too. She makes it all- from Chrissy Teigan recipes to all of those foodie blogger recipes on Instagram, to her own unique creations. Let’s just say I hit the jackpot in the roomie department, and whoever she marries is going to have to fight me for her cooking skills. Or at least let me come over for dinners.

She tried this recipe from Half Baked Harvest , and it was everything Thanksgiving needs. Gooey goodness, sent from the heavens. So whip this dish up this week for Thursday, and show the rest of the family up (insert hair flip)

 INGREDIENTS
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 3 celery stalks, chopped
  • 3-4 cups mixed mushrooms, torn if large
  • 1 teaspoon kosher salt and black pepper
  • 8 tablespoons (1 stick) salted butter, at room temperature
  • 2 cloves garlic, minced or grated
  • 2 cups roughly torn Tuscan kale
  • 2 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped thyme
  • 2-3 cups low sodium chicken, turkey, or veggie broth
  • 3 eggs, beaten
  • 12 cups roughly torn, day old croissants (about 12-16 croissants)
  • 1 cup shredded Gruyere cheese
 
  1. 1. Preheat the oven to 350 degrees F. Grease a 9×13 inch casserole dish.

    2. Arrange the torn croissants in the baking dish and lay thin slices of butter over the croissants. bake 5-8 minutes, until the croissants are lightly toasted.

    3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the onions and cook until fragrant, about 5 minutes. Add the celery and mushrooms, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Cook for another 3 min until the mushrooms are carmelized . Reduce the heat to medium. Add the butter, garlic, kale, sage, and thyme. Cook, stirring occasionally until the kale has wilted down, about 5 minutes. Remove from the heat and set aside.

    4. In a very large mixing bowl, whisk together 2 cups broth and the eggs. Add the toasted croissants and the mushroom/kale mixture + all the butter left in the skillet. gently toss to combine. If the mix seems dry, add additional broth, 1/4 cup at a time until all the bread is moist.  Pour the mixture into the casserole dish. Top evenly with cheese.

    5. Cover the dish with foil and bake for 35 minutes. Remove foil then continue baking for another 10-15 minutes or until the stuffing is golden on top. Serve warm and with a smile, knowing that you just showed your cousins who the favorite grandkid is.

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