You can probably picture what the average Thanksgiving stuffing looks like: small morsels of something that barely qualifies as bread, too salty seasonings, and the consistency of a lump of clay. Few stop to consider how the dish could be brought into the 21st century, but once you do, you’ll realize there are plenty of ways to your stuffing far less sludgy. Our top recommendation: starting with buttery, flaky croissants and tossing them with deeply savory ingredients like mushrooms and thyme.
Maybe we’re partial to this recipe because it features a number of ingredients that FreshDirect is known for. First case in point: the mushrooms. Our version uses shiitakes, which we source from New Jersey’s Mushroom King. This family business began with a mission to grow the best possible mushrooms by utilizing centuries worth of shiitake growing techniques from China, Taiwan, Japan, and Korea. By using traditional and sustainable techniques learned in Asia, they are able to reduce water consumption and limit their carbon footprint while producing exceptionally meaty shiitakes and other heirloom varieties. The particularly bold flavor of their mushrooms means that they’ll stand out wherever you put them, which is important in this recipe since it has a number of flavors vying for your attention
Second case in point: our croissants, which are so tender, flaky, and light they’ll melt in your mouth. They’re made in-house under the supervision of our head baker, Yaya, who says they’re his favorite thing to make. Each one is shaped into a perfectly puffy golden brown horn that tears apart into feathery layers. It’s strictly faithful to the French original—so much so that we deliver them to you frozen to preserve their freshness, which comes alive again after a short bake in the oven.
With quality ingredients like these at the ready, you’re guaranteed a final dish that truly holds its own within the holiday spread. It’s also simple enough that you can just sauté everything together, pop it in the oven, and work on the rest of your to-do list while it gets toasty and delectable. You’ll definitely want to keep leftovers of this one, though that’s no small feat when it’s so irresistible.
Mushroom Croissant Stuffing for Thanksgiving
Makes one 9 x 13-inch pan
What you’ll need:
1 stick butter, plus more for greasing
3 tablespoons olive oil
8 oz diced celery (about 4 large stalks)
8 oz diced onion (about 1 medium)
Salt and pepper
16 oz sliced shiitake mushrooms
2 teaspoons dried thyme
2 cups vegetable or chicken broth
16 croissants, torn into pieces
What to do:
Preheat oven to 375 F. Grease a 9- by 13-inch baking dish with a little butter. In a large pot, heat 1 stick butter and 3 tbsp olive oil; let butter melt. Stir in diced celery and onion. Season with salt and pepper. Cook until tender, 8–10 min. Stir in sliced shiitakes and 2 teaspoons dried thyme. Cook until tender, 10–12 min. Let cool slightly.
Stir in eggs and broth, followed by croissant pieces. Transfer mixture to greased dish. Cover with foil and bake 20 minutes. Remove foil and continue baking until golden, 10–15 minutes more.