Thanksgiving is upon us, in fact it’s two weeks from tomorrow! So if you don’t have your menu planned, it’s time to start thinking about what you’re having. Today I’m joining a fabulous group of bloggers in a Virtual Thanksgiving Dinner. We’ve got the basics covered for you, all you have to do is add your favorite cranberry sauce and mashed potatoes.
Oven Roasted Turkey Breast from Pocket Change Gourmet
Bacon Croissant Stuffing from Crumbs and Chaos
Sweet Potato Casserole in the Crock Pot from Wholesome Mommy
Pumpkin Cake from Mommy Hates Cooking
Cranberry Apple Spritzer from Hoosier Homemade
My husband would honestly be happy with Stove Top Stuffing. We had this conversation about a week ago…
Me: So what kind of stuffing should we have this year?
Him: Stove Top.
Me: Really?! Why? I don’t get why you like that stuff so much.
Him: It’s perfectly fine the way that it is…if it’s not broke, don’t fix it!
Well, much to his dismay (not really, he eats anything I feed him), I made this easy bacon croissant stuffing. That’s right bacon AND croissants, I don’t think it could get any better. The ingredients are simple and the flavor fantastic. The recipe called for day old croissants so if you can find them on the day old bakery cart that works perfect, if not just toast them up for about 5 minutes in the oven after you cut them into cubes. Trust me, I’m sure that Stove Top will still make an appearance due to popular demand, but this stuffing will be all fragrant and delicious right next to it.
This easy recipe for Bacon Croissant Stuffing is the perfect complement to your Thanksgiving turkey.
Ingredients
- 1/2 lb. BACON, diced (I used thick cut Applewood)
- 1 large ONION, chopped
- 6 CROISSANTS, day old if possible* cut into cubes
- 1 teaspoon DRIED THYME
- 1 teaspoon DRIED MARJORAM
- 1 teaspoon DRIED SAGE
- 1 teaspoon DRIED ROSEMARY
- SALT & PEPPER
- 3-4 Tablespoons CHICKEN BROTH
- FINELY CHOPPED GREEN ONION, for garnish
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan.
- In a large skillet, cook the diced bacon until crisp. Leave about 1/2 cup of the bacon grease in the skillet and drain the rest. Add the onion and cook until soft. Remove from heat and stir in the spices; season with salt and pepper.
- While the onions are cooking, combine croissants and bacon in a large bowl. Add in onion mixture and stir well.
- Spread in the prepared baking dish and cover dish with foil. Bake for 30 minutes, remove foil and bake another 20 minutes.
Notes
*If you can't find day old croissants, lightly toast fresh croissants after cutting into cubes. Place on a baking sheet in a 350 degree oven for about 5 minutes or until dry to the touch.
Recipe Source: Gooseberry Patch Taste of Autumn Cookbook
More great additions to your Thanksgiving menu…
Yum I bet the croissants ad such great flavor.
Erin @ The Spiffy Cookie recently posted..Gluten-Free Chipotle Cornbread Muffins
Becca, you are a GENIUS! Bacon and croissants–good gracious, that is so up my alley. I am pinning this for a work Thanksgiving potluck 🙂
Amy | Club Narwhal recently posted..FLAKY APPLE TURNOVERS WITH CREAM CHEESE CRUST
Oh my goodness you say two weeks and I scream and run for a corner! I am NOT ready at all!! I don’t get the whole stove too stuffing either I would much rather have this!!!
Nancy P.@thebittersideofsweet recently posted..Pumpkin Pancakes
Stuff the stove top! I am going to be making this stuffing this year!! Looks amazing!
Chandra@The Plaid and Paisley Kitchen recently posted..Show Me Your Plaid Monday’s #43
stuffing is my favorite part of the meal – and croissant stuffing- OMG
Heather @ French Press recently posted..Pecan Pie Chocolate Bread Pudding
I’m pretty sure you can’t go wrong with bacon and croissants! Pinning to my Thanksgiving board b/c I have to start planning asap!
Kim of Mo’Betta recently posted..Baked Pumpkin Oatmeal
OMG… croissants in stuffing! That is the best idea EVER!!!!!!! Definitely pinning this!!
Debbie @ onelittleproject.com recently posted..Mini Pumpkin Pies
Yum! You had me a bacon. What a great twist on stuffing!
Katie @ Addicted 2 DIY recently posted..DIY Kitchen Island
It has potential (my fault). I made this recipe as it is written for Thanksgiving this year (2015). Things that I used: Plumrose thick cut bacon and one package full sized butter croissants (6 count) that I bought at my local grocery store. I couldn’t find the sage. I had rubbed sage but it was too fine. So my sister has a sage plant and she dried some leaves. Those are what I used. Sorry I couldn’t be more helpful on the dried sage hunt. I did use the suggestion of baking the cubed croissants before using in the recipe. That worked well. I prepared the stuffing (without the broth) the night before. The next day (Thanksgiving) I added the broth and put it in a 9 X 13 inch buttered pan. So, I didn’t watch it close enough after removing the foil. It overcooked with a burned bottom. I still ate it. It tasted good. But just think, it would have tasted great without the burned bottom. So, I suggest watch it if the stuffing is put in a 9 X 13 inch pan. I don’t need to have it crispy on the top and bottom (personal preference). So next time I might put it in a 2 and 1/2 quart glass baking casserole dish. I’m hoping it will turn out to be crispy on top, regular in center and pleasantly crisp on the bottom.