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.
Ingredients
- 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
Directions
- Make the stuffing according to the package instructions.
- Unroll the croissant dough. Separate them into rectangles made of two croissants stuck together.
- Spread the cranberry jelly on one side of the croissant rectangle.
- Place a ball of stuffing about two inches in diameter inside of the croissant rectangle on top of the jelly.
- Fold up the corners of the croisant rectangle and ping the dough together at all of the seams until the stuffing is totally encased.
- Cook according to the croissant package instructions.
- 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.
