Make It Mini: Thanksgiving Stuffing Breakfast Bake
Channel: Le Creuset
Date: 2022-11-22

Welcome to part 8 of Make It Mini with @bon__abbetit! 😋 This series reimagines your favorite recipes using Le Creuset Mini Cocottes. Next up: A take on classic Thanksgiving stuffing. This version is made with croissants, garlic, and lots of gruyere cheese. It’s delicious on its own or topped with a sage butter-fried egg for the ultimate Thanksgiving leftovers breakfast.

Mini Cocotte in Flame: https://bit.ly/3MDDM3b
Toughened Nonstick PRO Fry Pan: https://bit.ly/3rMh8gi

Ingredients (serves 8, plus leftovers for the next day):
For the stuffing:
8 croissants, ideally a day or two old
3 pieces of celery, diced
2 carrots, diced
1 onion, diced
5 tbsp butter + 1 tbsp for coating cocotte
5 garlic cloves, grated
½ chicken or vegetable stock
½ cup heavy cream (maybe a little more)
Salt/pepper 
Sprigs of thyme, rosemary, and sage
3 eggs
¾ cup gruyere cheese
¾ cup parmesan cheese
Plus more cheese for topping at the end
Extra-virgin olive oil

The sausage:
6 breakfast sausage links
A few sprigs of sage
1 tbsp butter

The egg:
1 egg per cocotte
A few sprigs of sage 
1 tbsp butter

1. Preheat oven to 350F. Break up croissants into bite-sized pieces and top with thin slices of butter. Bake for about 5 min until golden brown. Add to a large bowl. 
2. Add EVOO to a pan and add in onion, celery, and carrot. Add in garlic. Cook until onion is translucent. 
3. Whisk 3 eggs together with heavy cream and stock. Pour over croissants. Finely chop all the herbs and add herbs and sauteed veggies to the bowl. Grate cheese and add as well. Season with salt and pepper. Mix to combine and add more veggie stock/heavy cream if needed. The croissants should be fully absorbed. 
4. Coat cocotte with butter and add stuffing. Fill up until it’s about ¾ full. Top and bake at 350 for about 30 min. 
5. Remove casings from breakfast sausage and add to a pan with butter and sage. Break down sausage and cook until browned, about 4-5 min. Remove from pan.
6. In the same pan, crack an egg and season with salt/pepper and add gruyere if you’d like. 
7. When stuffing has cooked for 30 min, remove from oven and add breakfast sausage to the top. Bake again for another 5-7 min. Remove and top with sage butter egg. Enjoy!