Crescent Roll Stuffing is an easy and delicious savory stuffing recipe filled with herbs, sausage, and crescent rolls. Crescent Roll Stuffing is similar to croissant stuffing and perfect for Thanksgiving, Christmas, or any other time of year!
I love a sausage stuffing recipe for Thanksgiving and the holidays. I also love crescent rolls and they’re a holiday meal staple. So it only makes sense to combine the 2 into an easy and delicious Thanksgiving stuffing recipe.
Crescent Roll Stuffing
What’s your favorite part of holiday or thanksgiving meals? Stuffing is one of my favorite side dishes, along with mashed potatoes and cranberry sauce. This new way to make stuffing aka croissant stuffing is such a delicious twist on a classic Thanksgiving side dish. Drizzle some gravy over the top and YUMMY!
Crescent Roll Stuffing Ingredients
- 8oz Ground Pork Sausage (I like to use Jimmy Dean, but use whatever kind you like)
- 1 Tbsp Salted Butter
- 1 Medium Sized Yellow Onion, Diced
- 2 Stalks of Celery, Diced
- 2 cloves of Garlic, Minced
- 2 tablespoons Fresh Thyme, Chopped
- 2 tablespoons Fresh Parsley, Chopped
- 1 tablespoon poultry seasoning
- ½ tsp Salt
- ½ tsp Pepper
- ¼ tsp Crushed Red Pepper, optional
- 2 Tubes Crescent Rolls
- ½ Cup Chicken Stock
- 1 Egg
How to Make Crescent Roll Stuffing
Preheat the oven to 375℉ and spray a baking or casserole dish with nonstick cooking spray or rub with butter.
In a large non-stick skillet, brown the sausage over medium heat. Remove the sausage leaving the pan drippings behind and melt the butter in the same skillet.
Saute the onions, celery, and garlic until softened. Stir in the parsley, thyme, salt, pepper, and red pepper. Set aside.
Unroll and lay out the crescent rolls and cut each into thirds. Roll each piece into a ball using your hands, and place them into a large mixing bowl.
In that same bowl, combine the cooked sausage, sauteed onions and celery mixture, egg and chicken stock, and mix lightly with your hands or a wooden spoon.
Transfer the mixture to the prepared baking dish and bake uncovered for 20 minutes. Cover with foil and bake for another 20-25 minutes. Let cook for 5 minutes before serving.
Crescent Roll Stuffing Tips & Tricks
Try this recipe with your favorite kind of sausage. I like the Jimmy Dean regular or Jimmy Dean Sage, but use whatever sausage you like.
Omit the crushed red pepper for a non-spicy version.
Add other herbs such as rosemary or sage. Dried thyme and parsley can be used in this dish, 1 Tbsp of dried thyme and 1 Tbsp of dried parsley. Even some cajun seasoning would be good!
Add finely diced carrots for some extra veggies.
How to Store Crescent Roll Stuffing?
Store in the refrigerator for up to 3 days in an airtight container.
Can Crescent Stuffing be Made Ahead of time?
Yes, it could be made a day ahead of time, just reheat it in the oven or microwave, but make sure the crescent rolls don’t overcook during the reheat.
You can also prep the crescent roll stuffing before baking. Make the stuffing per the directions until it needs to go into the oven. Cover the uncooked stuffing and store it in the fridge, for up to 24 hours, until ready to bake. Remove cover and bake per recipe directions.
Crescent Roll Stuffing
Crescent Roll Stuffing is an easy and delicious savory stuffing recipe filled with herbs, sausage, and crescent rolls. Crescent Roll Stuffing is similar to croissant stuffing and perfect for Thanksgiving, Christmas, or any other time of year!
Ingredients
- 8oz Ground Pork Sausage
- 1 Tbsp Salted Butter
- 1 Medium Sized Yellow Onion, Diced
- 2 Stalks of Celery, Diced
- 2 Cloves of Garlic, Minced
- 2 tablespoons Fresh Thyme, Chopped
- 2 tablespoons Fresh Parsley, Chopped
- 1 tablespoon poutry seasoning
- ½ tsp Salt
- ½ tsp Pepper
- ¼ tsp Crushed Red Pepper
- 2 Tubes Crescent Rolls
- ½ Cup Chicken Stock
- 1 Egg
Instructions
Preheat the oven to 375℉ and spray a baking or casserole dish with nonstick cooking spray or rub with butter.
In a large non-stick skillet, brown the sausage over medium heat. Remove the sausage leaving the pan drippings behind and melt the butter in the same skillet.
Saute the onions, celery, and garlic until softened. Stir in the parsley, thyme, salt, pepper, and red pepper. Set aside.
Unroll and lay out the crescent rolls and cut each into thirds. Roll each piece into a ball using your hands, and place them into a large mixing bowl.
In that same bowl, combine the cooked sausage, sauteed onions and celery mixture, egg, and chicken stock, mix lightly with your hands or a wooden spoon.
Transfer the mixture to the prepared baking dish and bake uncovered for 20 minutes. Cover with foil and bake for another 20-25 minutes. Let cook for 5 minutes before serving.