Croissant Stuffing Bites
I always have so much fun every time I see my friend Jamal of Style Society Guy. The last time we met up, over cocktails he posed the question "what are good sites for me to visit for recipes". Immediately, I had that "duh, Jamal, Coffee & Champagne" knee jerk reaction response. It stuck with me.
A couple of days later, I reached out and invited him to come over and cook with me. I asked him what kind of dish he was interested in learning how to make.
"What dish to bring to a Friendsgiving".
From there we narrowed it down to a savory dish that can be made in under an hour.
My friends, I present you with this rockin' stuffing dish with the warning that your once friends will all want to be your very best friends if you make this for them. Choose who you feed wisely!
PS. Before we cooked and ate, we had a super fun morning! An event with Nautica Home and then a fab fashion shoot where I got the honor of not only seeing the inner workings of Jamal's fashion shoots but I got to play fashion photographer! So fun! Gents, you have to check out Jamal's look and Fall tips on StyleSocietyGuy.com!
TO PREP YOUR CROISSANT. preheat your oven to 425°.
Line your baking sheet with parchment paper.
Spread your croissant pieces evenly over the baking sheet making sure that none of it piles on top of one another.
Bake for 4 minutes—or until your croissant pieces are toasted.
Let cool for 5 minutes.
Transfer your toasted croissant pieces to your large mixing bowl.
Lower your oven temperature to 350°.
TO GET THOSE DELICIOUS FLAVORS. over medium heat, melt down your butter in your saucepan.
Using your rubber spatula, mix in your onion, celery, mushroom and salt.
Cook for 5 minutes while stirring consistently.
Pour this mixture over your toasted croissant pieces in your large mixing bowl.
Pour 1/2 cup of chicken stock over your mixture.
Use your rubber spatula to fold it all together so that you have an evenly combined mixture.
Fold in your rosemary, thyme, golden raisins, salt and pepper.
Let your mixture settle and cool for 5 minutes.
In your small mixing bowl, mix together your egg and your remaining 1/2 cup of chicken stock.
Pour it over your stuffing mixture in your large mixing bowl.
Using your rubber spatula, fold it all together.
TO BAKE. coat the cups of your cupcake pan with butter on all sides.
Using your tablespoon, scoop your stuffing into your cupcake pan.
Make sure to fill your cupcake cups evenly so that your stuffing cooks at the same pace.
Cover your cupcake pan with tin foil.
Bake for 30 minutes.
Remove from the oven and let your stuffing cool for 2 minutes.
One by one, transfer them from the cupcake pan to the dish or plates you plan to serve it off of.
These are best when served immediately.