+
0 (0)

Category: Sides

Croissant and French bread stuffing with dry cherries and pepitas

It's not true that there are no seasons in Southern California. Every November, many leaves turn crimson, the air grows crisp, and, sometimes, snow comes early to the mountains. Still, there's no denying that Southern Californians have it good when ... Read more

Total time: 1 hour, 10 minutes | Serves 8 to 10
  • 3 croissants, cut in 1 to 1 1/2-inch cubes
  • 1 loaf French bread, cut in 1 1/2 inch cubes
  • 1 cup dried cherries
  • 3/4 cup roasted pumpkin seeds or Mexican pepitas
  • 1 sprig rosemary, chopped
  • 1/2 cup (1 stick) butter, diced
  • 2 eggs
  • 1 cup half and half
  • 2 cups chicken stock or turkey drippings
  • 1 tablespoon salt
  • 1 tablespoon pepper

Step 1Bake croissant and French bread cubes in oven at 250 degrees until dry, 10 to 15 minutes. Place in large bowl with dried cherries, pumpkin seeds, rosemary and butter and toss to mix well.

Step 2In separate bowl, combine eggs, half-and-half and chicken stock.

Step 3Pour half of liquid into bread mixture and toss well. Gradually add remaining liquid until stuffing is moist but not soaked and soggy. Season with salt and pepper.

Step 4Turn into greased 9x12-inch baking pan and bake at 350 degrees until golden brown, 15 to 20 minutes.

Each serving:
465 calories; 1629 mg sodium; 99 mg cholesterol; 22 grams fat; 54 grams carbohydrates; 12 grams protein; 2.64 grams fiber
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Swiss chard with golden raisins and lemon bread crumbs
Quinoa lentil salad with tomatoes
Byaldi
Polenta souffle with mushroom ragout