I Was A Loyal Stuffing Traditionalist Until This Recipe Converted Me
Apologies to the turkey, but if I had to eat only one Thanksgiving dish for the rest of my life, it would be stuffing. It’s a perfect food: soft and decadent interior, crispy exterior, and savory flavor for days. I’ve been known to make a double (sometimes even triple) batch to feed my future self well after Thanksgiving’s over.
The best part about stuffing, in my opinion, is its versatility. You can stuff it inside the bird or keep it separate. You can add sausage or keep it vegetarian-friendly. And you can experiment with the ingredients you use at the base—from cornbread to sourdough to everything else in between.
Delish is no stranger to unconventional stuffing (try our gnocchi stuffing and thank us later). But a new recipe that graced our test kitchen ahead of the holiday has changed everything I thought I knew about the dish. Meet: croissant stuffing.
Didn't think stuffing could get more indulgent? Think again. Instead of a crusty loaf of country bread or a crumbly and tender cornbread, the Thanksgiving side is boosted with the flaky, buttery layers of croissants. You still get the soft, almost custard-like interior with the crispy edges that we all know and love. But here, it tastes even better.
This stuffing takes you on a textural journey—and not just because of the croissants. It's loaded with sausage, celery, chopped apples, dried cranberries, and toasted pecans. Boring stuffing? Never heard of her.
I have lived the past few decades as a staunch stuffing traditionalist, but this version has completely changed the game for me. I kept sneaking my way back to our kitchens for seconds (and thirds). I took leftovers home. I snacked on this stuffing for days without getting sick of it. You can absolutely expect to find this croissant stuffing on my Thanksgiving menu this year, and most likely for more years to come. It's that good.
Don't believe me? Try the recipe for yourself.
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