Croissant Stuffing with Mushrooms Leeks and Gruyère Cheese
Ingredients
- 6 large day-old croissants or 12 small, ( roughly torn)
- 2 tablespoons olive oil
- 1 tablespoon butter, (plus more to rub on baking dish)
- 3 cups mixed mushrooms, (stems trimmed and sliced)
- 2 leeks, (white and light green parts only, washed and thinly sliced)
- 1 small onion, (chopped)
- 2 teaspoons kosher salt, (plus more to taste)
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh tarragon leaves
- 4 extra-large eggs, (beaten)
- 1½ cups heavy cream
- 2 cups chicken or veggie stock
- 1 cup grated Gruyère cheese, (divided)
Instructions
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