Stuffing might be one of the only Thanksgiving staples that gets truly reserved for the November feast—at least it is for me. The lovable hash of carbohydrates and miscellaneous vegetable bits is a once-a-year dish. And while I understand that using a big brand's boxed stuffing mix can make your life easier, I’d like to drop an idea in your ear: What if you made this special occasion dish even more exceptional with croissant croutons? Store-bought rules, for onceUsually stale white bread, cornbread, or other loaf with a light crust is used for making stuffing. It’s cut into cubes and dried first, so it can absorb the maximum amount of broth in the stuffing mixture later. However, lean loaves
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