Smoked Wild Mushroom & Croissant Dressing
Let's get grilling
1 Pre-heat recteq grill or wood pellet grill to 37°F. Arrange croissants on a baking sheet in single layer. Bake 10–15 minutes or until golden and crisp.
2 In a large Dutch oven, heat oil, add celery, onion, thyme, and ½ teaspoon salt; cook 10–15 minutes or until beginning to soften, then stir occasionally. Remove from recteq.
3 In a large mixing bowl, combine vegetables, croissants, eggs, seasonings, parsley, sugar, and ½ teaspoon salt, folding until well combined. Add small amounts of chicken stock if needed. Transfer to buttered baking dish. Bake for 35–45 minutes or until deep golden brown and crisp on top.
Cooking for 8 people
large croissants, torn into bite-size pieces
medium celery stalks, finely chopped
large onion, finely chopped
fresh thyme leaves, chopped
Ben’s Heffer Dust Rub
Colden’s Freakin’ Greek Rub
cremini mushrooms, chopped
dried wild mushrooms, hydrated
large eggs, lightly beaten
chicken stock (as needed)
packed fresh parsley leaves, chopped
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