| Start the night before — the croissants dry out overnight | |||||
| Preheat oven to 350°F (175°C) | |||||
| 12 cups croissants | tear | dry out overnight |
toss to coat |
spread in dish, bake 30–35 min |
|
| 2 Tbs. salted butter | sauté celery & onion |
whisk custard, stir in veg |
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| 2 ribs celery | chop | ||||
| 1 yellow onion | dice | ||||
| 4 cloves garlic | mince | ||||
| 2 eggs | beat | ||||
| 2 cups chicken or vegetable stock | |||||
| 1/2 cup heavy cream | |||||
| 2 Tbs. fresh sage | chop | ||||
| 1 Tbs. fresh rosemary | chop | ||||
| 2 tsp. fresh thyme leaves | |||||
| 2 tsp. poultry seasoning | |||||
| 1/2 tsp. salt | |||||
| 1 Tbs. Dijon mustard | |||||
| a few dashes of Worcestershire sauce | |||||