Croissant & Sausage Stuffing
Updated: Dec 2, 2020
Savory stuffing made with lectin free sourdough croissants, pastured pork, white beech mushrooms, celery, onion and sage create a special holiday side.
Croissant stuffing is trending. And just because you're lectin free, doesn't mean croissants, or bread for that matter, are off limits. You just need to make them with the right ingredients. I made croissants using a real French method, folding in butter to create many buttery, flaky layers. While croissants are a labor of love, this stuffing recipe easy.
Most people don't have the patience to make authentic croissants at home. DON'T WORRY! You can easily make this stuffing with any lectin free bread you may have on hand, like my LFG sourdough, or California Country Gal bread. Just cube your bread and dry it in the oven for two hours on the lowest setting. Voila! Lectin Free Croutons! Read on for the rest of the recipe.
Lectin Free Savory Croissant & Sausage Stuffing
2 C Lectin Free Croissant or Bread Croutons
8 oz Pastured Pork Sausage
1 C Sweet Onion chopped
1 C Celery chopped
1 Bunch White Beech Mushrooms separated
2 T Fresh Sage chopped
1 T Olive Oil
1/4 t Salt
1/4 t Pepper
In a large skillet or wok, saute onions and celery in olive oil until translucent. Add pork sausage and brown it for about five minutes before adding the rest of the ingredients. Mix until well incorporated. Turn heat down to a simmer and cover. Heat for another 10 minutes.
Transfer the stuffing into a pie dish or casserole. This can sit covered in the refrigerator until two hours before serving. I like to make this a day or two ahead so that the flavors intensify. Pop it in the oven uncovered for 30 minutes at 350 degrees until the top is brown and crispy.