By Maison Williams
Our croissant stuffing with sausage takes a classic holiday side and gives it a rich, buttery upgrade. Toasted croissants replace traditional bread, soaking up all the savoury flavour from sausage, celery, and herbs like thyme and sage.
Prep Time 20MIN
Cook Time 1 HR 20 MIN
Pellets HICKORY450 g ground breakfast sausage
1 Large onion, diced
3 Stalk celery, chopped
4 Clove garlic, minced
8 Whole fresh sage leaves, finely chopped
1 Tablespoon fresh rosemary, chopped
60 mL fresh parsley, finely chopped
1 Tablespoon fresh thyme, chopped
2 Tablespoon Traeger Rub
2 Teaspoon kosher salt
1 Teaspoon black pepper
1 Stick salted butter
350 mL chicken broth
3 Large eggs
125 mL walnuts, coarsely chopped (optional)
Our croissant stuffing with sausage takes a classic holiday side and gives it a rich, buttery upgrade. Toasted croissants replace traditional bread, soaking up all the savoury flavour from sausage, celery, and herbs like thyme and sage.
Preheat the Traeger to 350 F°; this should take about 15 minutes.
350 ˚F / 177 ˚C
Toast the croissants. Tear each croissant into large pieces and place them evenly on two baking sheets so every piece can toast. Bake for 15 minutes, or until the croissants are a deeper golden brown and dried out. If some pieces remain soft, rotate the pans and toast for another 5 minutes. The croissants should be thoroughly dry—you’ll add moisture later.
Cook the sausage. In a medium skillet—preferably a 10-inch cast iron skillet—set over the side burner or stove, add the ground sausage. Cook until no longer pink and starting to brown, then add the onions and celery. Continue cooking for 5 to 7 minutes, until slightly softened. Add the garlic, sage, rosemary, parsley, thyme, half of the Traeger Rub, salt, and pepper. Cook for another 5 minutes, stirring until everything is well combined and fragrant.
Add the butter to the skillet and allow it to melt. Remove from the heat and stir in the chicken broth until evenly mixed. Let the mixture cool for 5 to 8 minutes, then transfer it to a large mixing bowl.
Whisk the eggs in a small bowl, then pour them into the cooled sausage and broth mixture. Working in stages, gently fold in about one-third of the toasted croissants at a time until evenly incorporated. Retain some of the croissant texture—avoid overmixing.
Prepare the skillet. Lightly oil the bottom of the same 10-inch cast iron skillet used earlier to prevent sticking. Add the croissant stuffing mixture and sprinkle the chopped walnuts on top, if using. Cover loosely with aluminium foil and transfer to the preheated grill.
Bake for 40 minutes with the lid closed. Remove the foil and continue baking for an additional 20 minutes, or until the tops of the croissants are crisp and golden.
01:00
350 ˚F / 177 ˚C
Finish and serve. Sprinkle with a touch of Traeger Rub and serve warm directly from the skillet. Top with fresh herbs if desired. Enjoy!
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