Prosciutto and Sage Croissant Stuffing
By Britney Breaks Bread
Images
Serves
Makes 12 servings
Ingredients
- 8-10 croissants
- 3 tbsp butter, melted
- 1 small red onion, diced
- 4 celery stalks, diced
- 3 cloves garlic, diced
- 1 tbsp fresh thyme
- Salt and pepper
- 1 stick butter
- 8 sage leaves, 4 roughly chopped and 4 whole
- 1/2 cup walnuts, chopped
- 1 cups chicken broth
- 1 cup dry white wine
- 2 eggs
- 1 cup mozzarella, shredded
- 1/2 cup Asiago cheese, shredded
- 6-8 slices of prosciutto
Procedure
Preheat oven to 350 degrees F. Place croissants in a 9x13 baking pan. Roughly tear croissants and pour melted butter on top. Toast croissants in the oven for 15 minutes.
In a large skillet, add a drizzle of olive oil and warm over medium heat. Add diced red onion, celery, and garlic and sauté until fragrant. Season with salt and pepper and add butter and fresh thyme. Once butter has melted, add in 4 chopped sage leaves and walnuts. Continue to cook for 5 minutes.
In a large mixing bowl, combine chicken broth, white wine, and eggs. Whisk together. Add onion/celery mixture and continue to whisk together. Add croissants to the mixing bowl and pour everything into a 9x13 baking pan. Top with mozzarella and asiago cheese. Pull apart prosciutto and place on top throughout the dish.
Cover with aluminum foil and bake for 35 minutes. Uncover and add whole sage leaves on top. Continue to bake for 20 minutes.
In a large skillet, add a drizzle of olive oil and warm over medium heat. Add diced red onion, celery, and garlic and sauté until fragrant. Season with salt and pepper and add butter and fresh thyme. Once butter has melted, add in 4 chopped sage leaves and walnuts. Continue to cook for 5 minutes.
In a large mixing bowl, combine chicken broth, white wine, and eggs. Whisk together. Add onion/celery mixture and continue to whisk together. Add croissants to the mixing bowl and pour everything into a 9x13 baking pan. Top with mozzarella and asiago cheese. Pull apart prosciutto and place on top throughout the dish.
Cover with aluminum foil and bake for 35 minutes. Uncover and add whole sage leaves on top. Continue to bake for 20 minutes.
Prosciutto and Sage Croissant Stuffing
By Britney Breaks Bread
Serves
Makes 12 servings
Ingredients
- 8-10 croissants
- 3 tbsp butter, melted
- 1 small red onion, diced
- 4 celery stalks, diced
- 3 cloves garlic, diced
- 1 tbsp fresh thyme
- Salt and pepper
- 1 stick butter
- 8 sage leaves, 4 roughly chopped and 4 whole
- 1/2 cup walnuts, chopped
- 1 cups chicken broth
- 1 cup dry white wine
- 2 eggs
- 1 cup mozzarella, shredded
- 1/2 cup Asiago cheese, shredded
- 6-8 slices of prosciutto
Procedure
Preheat oven to 350 degrees F. Place croissants in a 9x13 baking pan. Roughly tear croissants and pour melted butter on top. Toast croissants in the oven for 15 minutes.
In a large skillet, add a drizzle of olive oil and warm over medium heat. Add diced red onion, celery, and garlic and sauté until fragrant. Season with salt and pepper and add butter and fresh thyme. Once butter has melted, add in 4 chopped sage leaves and walnuts. Continue to cook for 5 minutes.
In a large mixing bowl, combine chicken broth, white wine, and eggs. Whisk together. Add onion/celery mixture and continue to whisk together. Add croissants to the mixing bowl and pour everything into a 9x13 baking pan. Top with mozzarella and asiago cheese. Pull apart prosciutto and place on top throughout the dish.
Cover with aluminum foil and bake for 35 minutes. Uncover and add whole sage leaves on top. Continue to bake for 20 minutes.
In a large skillet, add a drizzle of olive oil and warm over medium heat. Add diced red onion, celery, and garlic and sauté until fragrant. Season with salt and pepper and add butter and fresh thyme. Once butter has melted, add in 4 chopped sage leaves and walnuts. Continue to cook for 5 minutes.
In a large mixing bowl, combine chicken broth, white wine, and eggs. Whisk together. Add onion/celery mixture and continue to whisk together. Add croissants to the mixing bowl and pour everything into a 9x13 baking pan. Top with mozzarella and asiago cheese. Pull apart prosciutto and place on top throughout the dish.
Cover with aluminum foil and bake for 35 minutes. Uncover and add whole sage leaves on top. Continue to bake for 20 minutes.