| Dry the torn croissants out overnight, uncovered | ||||
| Preheat oven to 350°F (175°C) | ||||
| 12 cups torn croissant pieces | toss to coat |
spread in dish, bake 30–35 min |
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| 2 Tbs. salted butter | sauté celery & onion |
whisk custard, stir in veg |
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| 2 ribs celery, chopped | ||||
| 1 yellow onion, diced | ||||
| 4 cloves garlic, minced | ||||
| 2 beaten eggs | ||||
| 2 cups chicken or vegetable stock | ||||
| 1/2 cup heavy cream | ||||
| 2 Tbs. fresh sage, chopped | ||||
| 1 Tbs. fresh rosemary, chopped | ||||
| 2 tsp. fresh thyme leaves | ||||
| 2 tsp. poultry seasoning | ||||
| 1/2 tsp. salt | ||||
| 1 Tbs. Dijon mustard | ||||
| a few dashes of Worcestershire sauce | ||||