“Absolutely delicious and rich, almost sinful stuffing... the rosemary adds such a wonderful flavor. I've also prepared this with a chicken-apple sausage, and it was delicious although the sausage didn't crumble as well as pork sausage. Try this for a wonderful change from plain old sage stuffing.”

Ingredients Nutrition

  • 12 lb pork sausage, crumbled (I've also made this with chicken & apple sausage, and it was very good)
  • 1 onion, chopped
  • 4 green onions, white and a little green,chopped
  • 14 tablespoon dried thyme
  • 14 tablespoon dried rosemary, crushed
  • 18 tablespoon dried oregano
  • 6 plain croissants, torn into pieces (I like to lightly toast them in the oven first, too, so they're not too soft)
  • 6 tablespoons chicken broth
  • salt and pepper (depends on the flavor of your sausage)


  1. Preheat oven to 350 degrees F.
  2. Brown the sausage, and two types of onions together in a large skillet.
  3. Add thyme, rosemary and oregano; combine well.
  4. Stir in the croissant pieces, then the chicken broth and salt and pepper.
  5. Combine thoroughly, then transfer the sausage/croissant mixture to a greased 2 quart baking dish.
  6. Bake stuffing at 350 degrees F for about 20 minutes or until heated through.

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