Recipe by SHAUNA HAVEY
This easy to assemble stuffing recipe is brimming with savory and sweet fall flavors. It’s even better made the night before, saving you precious time on Thanksgiving day. Guests love the presentation in individual ramekins.
1 pound mild Italian sausage, cooked and drained
4 bakery croissants, cut into one inch pieces
1 Cup gruyere cheese, grated
1/2 chopped onion, sautéed
1/4 cup dried sweetened cranberries
3 extra large eggs
3/4 Cup half and half
1/2 stick salted butter, melted
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon fresh rosemary, minced
1. Preheat the oven to 350 degrees. Place six ramekins onto a sheet pan.
2. In a large bowl, toss the sausage, croissant pieces, cheese, onions, and cranberries together and divide evenly amongst the ramekins.
3. In a large bowl, whisk together the eggs, half & half, melted butter, salt, pepper, and rosemary. Pour this mixture evenly into the ramekins over the croissant and sausage mixture.
4. Bake for 30 minutes, just until the stuffing is set. Serve warm.
Read more recipes from Shauna here.