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Close-up of baked croissant stuffing with golden crispy pieces and browned sausage topped with a hot honey drizzle

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Sausage and Apple Croissant Stuffing with Hot Honey

Recipe by Ailene

A sweet-and-savory masterpiece that swaps traditional bread for buttery, torn croissants. Finished with a drizzle of hot honey and crispy fried sage, this stuffing balances spicy Italian sausage and tart apples with a shatteringly crisp, golden-brown crust and a meltingly tender center.

  • Total Time1 hour 15 minutes
  • Yield1 9x13-inch casserole (serves 8) 1x

Ingredients

Scale

Stuffing Base

  • 1 pound large bakery croissants (about 6 to 8), torn into 1 1/2-inch pieces and dried overnight
  • 1 pound hot Italian sausage, casings removed
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 12 to 16 whole fresh sage leaves
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 large Granny Smith apple, cored and diced
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup chopped fresh parsley

Custard & Garnish

  • 1 3/4 cups low-sodium chicken broth
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons hot honey (for drizzling)

Instructions

  1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
  2. Brown the sausage: Heat a large skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, 7 to 9 minutes. Use a slotted spoon to transfer the sausage to a large bowl, leaving the rendered fat in the pan.
  3. Crisp the sage: Lower the heat to medium. Add the butter to the skillet with the sausage fat. Once melted and bubbling, drop in the whole sage leaves. Fry for about 30 seconds until crisp, then carefully remove them with a fork to a paper towel-lined plate. Carefully spoon out and reserve 1 tablespoon of the infused butter in a small dish for later.
  4. Sauté the aromatics and apple: To the remaining sage-infused butter in the skillet, add the onion, celery, and apple. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables soften and the apples are tender. Stir in the minced garlic, chopped sage, and fresh thyme; cook for 1 minute until fragrant.
  5. Deglaze the pan: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it bubble and reduce until the liquid has almost entirely evaporated, about 2 minutes. Remove from heat and stir in the chopped parsley. Transfer this vegetable mixture to the bowl with the sausage.
  6. Soak the croissants: Add the dried, torn croissants to the bowl with the sausage and vegetables. In a separate medium bowl, whisk together the chicken broth, eggs, kosher salt, and black pepper. Pour the wet mixture over the croissants and gently fold everything together with a large spatula until the bread absorbs the liquid.
  7. Bake covered: Transfer the mixture to the prepared baking dish, arranging a few attractive, crust-side-up croissant pieces on top. Brush or drizzle the reserved 1 tablespoon of sage-infused butter over the top layer. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  8. Crisp and finish: Remove the foil and continue baking for 15 to 20 more minutes, or until the top croissants are deeply browned and shatteringly crisp. Remove from the oven, immediately drizzle evenly with the hot honey, and garnish with the reserved crispy sage leaves before serving.

Notes

  • Why it works: Croissants are essentially laminated dough; when baked in a casserole, their existing butter layers fry in the oven’s heat, creating a uniquely flaky, shattering crust that traditional bread stuffing simply can’t achieve.
  • Drying the croissants: Stale croissants are non-negotiable here; fresh ones will dissolve into mush. Tear them 1 to 2 days ahead and leave them out on a baking sheet. In a rush? Toast the torn pieces in a 250°F (120°C) oven for 30 to 40 minutes until dried but not browned.

Nutrition (per serving — estimates)

Calories: 531 | Total Carbs: 37g (Fiber: 3g, Sugar: 9g) | Fat: 35g (Saturated: 15g) | Protein: 17g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 generous scoop
  • Calories: 531
  • Sugar: 9g
  • Fat: 35g
  • Saturated Fat: 15g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 17g

Find it online: https://foodtrackergirl.com/2026/09/09/sausage-and-apple-croissant-stuffing-with-hot-honey/