Bacon. Croissant. Dressing.

Those three words equal extreme deliciousness.

Now that I’ve recovered from my turkey-malaise and my food coma, I wanted to share a recipe that I devised for this year. I was talking to a friend not to long ago and we were wondering what you could do to spice up the dressing or stuffing that goes with your turkey dinner. So we devised an idea.

Bacon. Croissant. Dressing.

While I know there’s a technical difference between dressing and stuffing but I don’t think it’s safe to stuff anything edible in the bird, so I make dressing.

Here’s the ingredients:

Ingredients for Stuffing:
1/2 cup of green onions, chopped
3-4 strips of bacon, chopped
1 cup Granny Smith Apple, chopped
1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary
2 tablespoons of dried parsley flakes
2 cups of soft croissants, chopped
1 egg
1/3 cup of milk
Salt and pepper, to taste

…and here’s what you do.

Fry your bacon to just passed “cooked” stage, some people like crispy bacon, but I was afraid of it burning. I used pepper bacon, but you can use any type of bacon that you like. Once your bacon is cooked, drain and chop it into small sized pieces.

Dice your green onion, granny smith apples, and chop your croissants into bite-sized pieces.

Combine your green onions, bacon, apples, thyme, rosemary, parsley, and croissants in a large bowl.

Mix the milk and egg, beat until combined, toss with dry ingredients.

Put everything in an oven-safe casserole pan, bake 45 minutes at 350 degrees (or until everything is heated to 170+ degrees.)


Bacon Croissant Stuffing

3 Comments Add yours

  1. Nancy P says:

    Oh my but this sounds good!

  2. Sounds delicious. So is the difference between dressing and stuffing simply whether it’s cooked in the bird or separate?

    1. Schnik says:

      Yep, pretty much. Whether you stuff your junk in the bird or you cook it along side. 🙂

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