The recent trend at Thanksgiving has been to stuff various animals inside of other animals. So I got to thinking about how I could stuff other Thanksgiving foods inside of each other, and I came up with this recipe for what I’m calling “Stufflings”. The basic idea is to stick stuffing inside of a croissant, and maybe even stick something else inside of the stuffing.


  • 3 rolls of croissant dough (8 croissants per package)
  • 1 package of stuffing mix (makes ~4 cups of stuffing)
  • 1 small can of cranberry jelly


  1. Make the stuffing according to the package instructions.
  2. Unroll the croissant dough. Separate them into rectangles made of two croissants stuck together.
  3. Spread the cranberry jelly on one side of the croissant rectangle.
  4. Place a ball of stuffing about two inches in diameter inside of the croissant rectangle on top of the jelly.
  5. Fold up the corners of the croisant rectangle and ping the dough together at all of the seams until the stuffing is totally encased.
  6. Cook according to the croissant package instructions.
  7. Makes one dozen Stufflings

This is the first time I made this experimental dish, and it turned out pretty good. I used Pillsbury croissants and onion and sage stuffing. I think it can be improved by putting something else inside of the stuffing. My initial thoughts are some sort of fruit, like a plum or slice of apple. Other people have suggested adding more herbs and spices to the mix to liven it up a bit.

If you give this recipe a try, let me know how it turns out. I’m especially interested in what others will put inside of the stuffing to add extra flavor.

This entry was posted in personal, recipes. Bookmark the permalink.