Croissant Dressing

15 Min.
45 Min.
6
Ingredients
4
cups (1-inch cubes) croissants, toasted
4 cups (1-inch cubes) croissants, toasted
cups hot water mixed with 2 tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base, dissolved
1½ cups hot water mixed with 2 tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base, dissolved
5
slices bacon, cut into ½-inch pieces
5 slices bacon, cut into ½-inch pieces
4
tablespoons unsalted butter
4 tablespoons unsalted butter
½
cup dried cherries
½ cup dried cherries
½
cup raisins
½ cup raisins
½
cup diced dried apricots
½ cup diced dried apricots
1
cup chopped toasted pecan pieces
1 cup chopped toasted pecan pieces
1
cup diced green onions
1 cup diced green onions
1
tablespoon cracked black pepper
1 tablespoon cracked black pepper
Directions
  1. Preheat the oven to 350°F. Grease a shallow 3-quart baking dish.
  2. Add the bacon to a large sauté pan over medium-high heat. Cook the bacon until crisp, 4-5 minutes. Using a slotted spoon remove the bacon to a plate lined with paper towels. Discard the bacon grease.
  3. Add the butter to the pan and let melt over medium-high heat.
  4. Add the cherries, raisins, apricots, pecans, green onions, and black pepper to the pan and cook for 1 minute. Remove the ingredients to a large mixing bowl.
  5. Add the cubed croissants and bacon to the mixing bowl and toss to combine.
  6. Slowly add in the Roasted Chicken Base broth and stir to combine.
  7. Spread the dressing evenly into the baking dish.
  8. Place the baking dish directly into the oven and bake for 30 minutes.
  9. Carefully remove the baking dish from the oven and let rest 5 minutes before serving.
Delicious served with turkey, chicken, duck, and/or pork. Try this dish with Better Than Bouillon Premium, Organic Roasted Chicken Base or Vegetarian No Chicken Base.

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