Wild Mushroom & Croissant Dressing | Thanksgrilling Powered by Kingsford

Walk on the wild side with this unique Thanksgrilling recipe powered by Kingsford! Jody Flanagan BBQ Dad got creative with this Wild Mushroom & Croissant Dressing, smoked to perfection on the RT-590. 🍄🥐

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INGREDIENTS
• 10 large croissants, torn into bite-size pieces
• 2 tbsp. olive oil
• 5 medium celery stalks, finely chopped
• 1 large onion, finely chopped
• 1 tsp. fresh thyme leaves, chopped
• 1 tbsp. Ben’s Heffer Dust
• 1 tbsp. Colden’s Freakin’ Greek Rub
• 12 oz. cremini mushrooms, chopped
• 2 oz. dried wild mushrooms, hydrated
• 3 large eggs, lightly beaten
• ½ cup chicken stock (as needed)
• ½ cup packed fresh parsley leaves, chopped
• ½ tsp. sugar

INSTRUCTIONS
1. Preheat recteq to 375ºF. Arrange croissants on baking sheet in single layer. Bake 10-15 minutes or until golden & crisp.
2. In large Dutch oven, heat oil. Add celery, onion, thyme, & ½ teaspoon salt. Cook 10-15 minutes or until beginning to soften. Stir occasionally. Remove from recteq.
3. In large mixing bowl, combine vegetables, croissants, eggs, seasonings, parsley, sugar, & ½ teaspoon salt, folding until well combined. Add small amounts of chicken stock if needed. Transfer to buttered baking dish. Bake for 35-45 minutes or until deep golden brown & crisp on top. Happy Thanksgiving!

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