Croissant and Water Chestnut Stuffing

Croissants are toasted and crumbled to make this stuffing. Celery, red onion, water chestnuts are added for crunch, plus salt, pepper and sage to taste.

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Ingredients:

• 12 large croissants, split
• 1 celery stalk, chopped
• 1 small red onion, chopped
• 1 can water chestnuts, chopped
• Butter and olive oil
• Chicken stock (about 1 to 2 cups)
• Sage, salt and ground black pepper (to taste)
• Grated parmesan cheese (optional)

Method

Place halved croissants on cookie sheet and bake at 350 until crisp. Remove and let cool; coarsely crumble into large bowl. Saute chopped onion, celery and chestnuts in some oil and butter on low heat until slightly soft. Add salt and pepper to taste--not too much, you can always add more. Add sage and 1 cup chicken stock; simmer for a few minutes. Toss with croissants; add enough additional broth to moisten as desired. Place in a casserole; sprinkle top with parmesan, if using. Bake at 350F until firm and slightly crisp on top.

Notes: Keep the croissant crumbled in larger pieces. Use lots of black pepper and not too much salt. Add fresh grated parmesan to the top of the casserole, if you wish.

Number of servings: 6 to 8

Submitted By: melissa1111
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