Traditional Stuffing-

A favorite on Thanksgiving!This stuffing is extra delicious with croissants as the bread. With fresh herbs and even an apple this recipe is delicious and easy to make!

INGREDIENTS:

2 packages of Annies crescent rolls ( about 6 cups) 

1 cup of celery ( about 4 stalks, chopped) 

1 large yellow onion ( chopped 

3 cloves of garlic ( minced) 

1 green apple ( cored and chopped) 

2 cups vegetable broth 

1/2 stick of butter ( earth balance) 

2 Ener G eggs

2 tsp McKays Chicken seasoning ( optional)

1 tsp sugar

1 tsp salt

Fresh sage, rosemary, thyme, ( about 3 sprigs of thyme and rosemary and 3-4 sage leaves) 

DIRECTIONS: Preheat oven to 350

A day or two prior cook croissants as indicated on packaging. Once cooked let sit out for a day or two so the bread dries out. 

In a saucepan melt butter. Then add chopped onion and sauce for 3 minutes. Add garlic, celery, and apple. Sprinkle with tsp of salt. Cook for another 2-3 minutes. Do not overcook. 

In a separate dish mix 2 cups of vegetable broth with the ener G eggs. Pour into saucepan with celery, onion, etc. Mix well. 

While things are on stovetop cooking take previously cooked croissants and roughly chop. Place in large mixing bowl and add fresh sage, thyme, and rosemary. You can decide how much of the fresh herbs you’d like. For a stronger flavor add more, for more subtle add less. 

Take stovetop mixture and pour over croissants. Gently fold together. Do not crush bread. You just want to moisten it with the mixture but not get it too soggy.

Pour onto baking dish . Sprinkle with brown sugar and salt one more time. Add a dash of crushed pepper if desired.  Bake for 35-40 minutes or until bread is golden and toasted

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