If you’ve been searching for a hearty, herb-packed stuffing you’ll be proud to serve to your guests, then you’re exactly where you need to be. This Croissant Stuffing With Sausage and Sage is full of real flavor with crisp edges, a tender center, and layers of savory goodness from golden brown sausage, fresh sage and thyme, leeks, and perfectly dried cubes of buttery croissants that soak up every drop of broth. It’s the kind of show stealing dish your table needs!

This recipe is just what you’d expect from me: no shortcuts (but still easy), no canned soups, made with real and fresh ingredients, and no flavorless bread cubes. It is great with turkey breast, green bean casserole with homemade crispy onions, mashed potatoes, cranberry sauce, and some easy air fried squash for the perfect holiday spread!

’m a busy mom who needs recipes that actually work on real weeknights and real holidays, and I’m sure in your own life you need real food recipes that are simple and delicious. I’ve made this stuffing in my own home for years, and I knew this was one I just had to share with you. If you’ve tried my cornbread dressing, then you’ll love this one too!

Ingredients You’ll Need

These are the ingredients that I want to highlight, for the full list check out the recipe card!

croissants

These make the BEST stuffing. The buttery flavor moves throughout the dish, making it super fantastic!

leeks

These grew on the farm where I worked, and I love their mild flavor. We are just using the white part, but you can save the green tops to make some easy leek and potato soup.

fresh herbs

Fresh herbs make this stuffing sing! The thyme and sage used in this recipe came from my very own garden. Fresh herbs are readily available at most grocery stores!

sausage

I like using sage pork breakfast sausage for this recipe to punch up the sage flavor even more.

How To Make The Best Croissant Stuffing

The first time or two that I made this stuffing, it was a bit more wet than I wanted and I realized that the croissants needed to be rather dry, drier than regular bread cubes.

I also figured out that less stock is needed to moisten the croissants than with stuffing made using other types of bread.

You don’t need as much stock because croissants have so many more air pockets and nooks and crannies than other breads which makes them less dense, so croissants soak up liquid faster.

Here is a basic overview for making the stuffing, but you’ll want to see the recipe card for full instructions.

Be sure to see the recipe card notes for a full timeline and instructions for prepping the stuffing in advance.

Cut croissants into cubes
Place on a baking sheet
Brown the sausage

Slice the leeks
Clean and drain
Saute the leeks

Put croissant cubes in the dish
Add the sausage and leeks
Add the fresh herbs
Stir well to combine

After that, all you do is add the liquid and bake. It is important to remember that you will not need as much liquid as you would for other types of stuffing recipes, even if you happen to like a more wet stuffing versus a drier stuffing.

Variations To Make This Sausage And Sage Stuffing Your Own

Stuffing is so versatile, and can be adapted to suit most anyone’s tastes. Here are some ideas to spark inspiration:

Chorizo instead of sage sausage
Chopped walnuts or pecans

Chopped apple or pear
Mushrooms

Garlic and rosemary
Dried Cranberries

Try some of these, or use your imagination! If you try any of these ideas, please let me know in the comments!

This croissant stuffing brings real warmth, flavor, and comfort to the table, and I hope it becomes a favorite in your home. It’s simple and built from the ingredients that make fall and winter cooking so comforting. I hope you give it a try! You’re going to love watching this disappear from the table.

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