Bacon and Onion Croissant Stuffing
Hands on time: 30 minutes
Total Time: 1 hour 10 minutes
Makes: 8-10 servings
WHAT YOU NEED:
- 10 butter croissants, torn into pieces (about 14 cups)
- 500 g sodium-reduced bacon, diced
- 1 onion, diced
- 3 celery stalks, finely diced
- 1/2 cup celery leaves, chopped
- 1 1/2 packed cups sage leaves, finely chopped
- 4 cloves garlic, minced
- 2 cups white wine, such as sauvignon blanc
- 3/4 cups chicken broth
- 3 eggs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly cracked pepper
WHAT YOU DO:
- Preheat oven to 375F. Arrange croissant pieces on baking sheet and bake until lightly toasted, about 10-15 minutes. Butter a 13x 9 inch baking dish or oval casserole.
- Meanwhile, in large pot over medium-high heat, cook bacon, stirring occasionally, until crisp; move to paper towel-lined plate. Remove all but 2 tbsp of fat. Add onion and celery and cook, stirring, until onions are softened, about 5-6 minutes. Add celery leaf, sage and garlic. Add white wine and cook, stirring, until wine has almost completely evaporated, about 15 minutes. Remove from heat.
- Whisk together broth, eggs, salt and pepper. Stir into vegetable mixture. Add croissant pieces and bacon; mix just until combined. Scrape into prepared baking dish.
- Return to oven and bake, uncovered, until browned and crispy on top, about 15-20 minutes.