Croissant Stuffing with Mushrooms, Leeks, and Gruyère Cheese
Ingredients
- 6 large day-old croissants or 12 small, roughly torn
- 2 tablespoons olive oil
- 1 tablespoon butter, plus more to rub on baking dish
- 3 cups mixed mushrooms, stems trimmed and sliced
- 2 leeks, white and light green parts only, washed and thinly sliced
- 1 small onion, chopped
- 2 teaspoons kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh tarragon leaves
- 4 extra-large eggs, beaten
- 1½ cups heavy cream
- 2 cups chicken or veggie stock
- 1 cup grated Gruyère cheese, divided
Instructions
- Preheat the oven to 350°F. Spread the croissant bread cubes on a sheet pan and bake for 10 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and 1 tablespoon butter in a large (12-inch) sauté pan over medium heat. Add the mushrooms and cook for 2 minutes, without stirring. Give them a quick stir, and add the leeks and onion to the pan. Season the veggies with salt and black pepper, and continue to cook for 2-3 minutes, or until the mushrooms are light golden brown and the leeks are tender. Stir in the sage and tarragon.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock, and ½ cup of cheese. Add the pieces of toasted croissant and mushroom mixture, stirring well to combine. Stir well and set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Transfer into a buttered dish. Sprinkle with the remaining cheese and bake for 40 minutes, until the top is browned and the custard is set.
- Garnish with fresh herbs, if desired. Serve immediately. Enjoy!