The most delicious stuffing is often one that is made from leftover croissants, which makes this Gruyère and mushroom croissant stuffing an ideal way to use up leftovers. If you don’t have Gruyère, you could also use Emmental, Comté or Fontina
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 8 |
| Cuisine | British |
| Diet | Other |
| Preparation | Moderate |
| Calories | 421 |
| Fat | 23.3g |
| Saturates | 6.7g |
| Protein | 12.5g |
| Carbs | 38.5g |
| Sugars | 6.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a 30cm x 20cm baking dish.
Roughly tear the croissants. Finely chop the leeks. Quarter the mushrooms. Mince the garlic cloves. Chop the sage. Grate the cheese.
Heat the oil in a large non-stick pan. Add the leeks and sauté until softened, then add the mushrooms and sauté until golden brown. Add the garlic and sage, cooking for a further minute.
In a mixing bowl, whisk the eggs and chicken stock together and season with salt and pepper.
Arrange the torn croissants in the baking dish. Add the mushroom and leek mixture in between the croissants, add half the grated cheese and then pour the egg mixture over the top.
Cover with foil and bake for 15 minutes. Then remove the foil, sprinkle over the remaining cheese and bake for a further 5 minutes until golden brown and set. Cool slightly before serving.
