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Joe Cooks!-Lexington Wildcats Golf Coach Brandon Smith Makes Croissant Stuffing

COLUMBIA, SC — The leaves are turning colors into the Fall season and that means there's a lot of holiday eating ahead. On the this episode of Joe Cooks Joe brings Brandon Smith, the head coach of the Lexington High Girls Golf team, to make Croissant Holiday Stuffing.

It's a little twist on a must have side dish on Thanksgiving and Christmas dinners.

The Lexington Wildcats must have an elite program because they've won three straight state golf titles and have 13 in the last 15 years.

Brandon breaks down the success of the Wildcat program while helping make Croissant Holiday Stuffing.

CROISSANT HOLIDAY RECIPE used from delish.com

INGREDIENTS

10 Medium sized croissants

2 Tablespoons of extra virgin olive oil

16 oz Breakfast Sausage

8 Tablespoons Butter, divided

4 Celery Stalks, chopped

4 Medium Leeks, chopped

2 Tablespoons of chopped white or yellow onions

1 Granny Smith Apple, chopped

1/2 Cup Dry White Wine

Kosher Salt

Ground Black Pepper

2 Cups Chicken Broth

2 Tablespoons chopped Sage

2 Tablespoons of Thyme

2 Large Eggs

DIRECTIONS

Preheat oven to 350 Degrees.

There are two different ways to prepare the croissants. You can let them dry overnight or toast them at 350 for 5-7 minutes. Then tear the croissants into pieces and toast them again for another 5 minutes. You want the your torn pieces to be crisp, toasty or very dry.

In pan or skillet place two tablespoons in a pan on medium-high heat and brown sausage. Remove sausage with a slotted spoon and put it in a large mixing bowl.

Melt two tablespoons of butter in the pan on medium-high heat and cook chopped celery, leeks, onion and apple for about 10 minutes or until tender. Stir often.

Once vegetables are tender add white win and cook until the wine evaporates. That should take 2-3 minutes.

Take mixture and it to the sausage along with the spices and croissant pieces and toss together.

In another mixing bowl whisk the eggs into chicken broth. Take broth and pour onto stuffing mixture until croissant bread is well coated. That should take about 1 and 1/2 cups of broth.

Combine ingredients well and then place in a buttered baking dish. That should take about 2 tablespoons to to butter. Use a three quarter baking dish or a 13x9 baking dish.

Spread mixture int he pan until even. Pour any remaining broth onto the stuffing. Then place remaining butter on top of the stuffing mixture.

Bake for 350 degrees for 35 minutes covered. Remove from oven and remove cover. Set heat to 425 degrees and bake uncovered for 15 minutes or until the top is nice brown.

Remove and let cool for about 10 minutes. Serve and enjoy.

If you have any recipes that you want featured on Joe Cooks! email jcook@wltx.com.

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