Ham and Cheese Croissant Stuffing

SERVINGS

6-8

PREP TIME

30 min

TOTAL TIME

55 min

GLUTEN FREE

NO


Ham Steak 7oz

This recipe is made with Jones Ham Steaks.


Use Jones Ham Steaks or even leftover ham in this cheesy stuffing recipe made with toasted croissant pieces. 


 Enjoy these main ingredient substitutions:

ingredients
6 large pain croissants, torn into pieces
1 tablespoon oil
1 tablespoon unsalted butter
2 (7 oz) packages Jones Dairy Farm Ham Steaks, cubed
1 medium yellow onion, chopped
4 green onions, chopped
2 garlic cloves, minced
2 medium leeks, sliced and cleaned 
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons chicken stock
2 teaspoons Dijon mustard
1/2 cup shredded gruyere cheese
DIRECTIONS
Preheat oven to 350˚F. Lightly grease 2-quart baking dish with butter or cooking spray, set aside. 

Spread croissant pieces in an even layer on baking sheet and bake for 5 to 8 minutes to toast. Remove from oven and allow to cool completely. 

Place large saucepan over medium-high heat with oil and butter. Melt butter; add ham. Cook for 2 to 3 minutes, stirring occasionally, until brown and crispy. 

Add onion, green onions, garlic and leeks; sauté until soft and translucent, about 8 minutes. Stir in thyme, rosemary, oregano, salt and pepper. Cook for 1 to 2 minutes. 

Add toasted croissant pieces, chicken stock, Dijon mustard and half cheese. Stir until evenly combined; should be somewhat moist. Transfer to prepared baking dish and sprinkle with remaining cheese. Bake for 20 to 25 minutes or until heated through and golden brown on top. 

Ingredients

Directions

6 large pain croissants, torn into pieces
1 tablespoon oil
1 tablespoon unsalted butter
2 (7 oz) packages Jones Dairy Farm Ham Steaks, cubed
1 medium yellow onion, chopped
4 green onions, chopped
2 garlic cloves, minced
2 medium leeks, sliced and cleaned 
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons chicken stock
2 teaspoons Dijon mustard
1/2 cup shredded gruyere cheese
Preheat oven to 350˚F. Lightly grease 2-quart baking dish with butter or cooking spray, set aside. 

Spread croissant pieces in an even layer on baking sheet and bake for 5 to 8 minutes to toast. Remove from oven and allow to cool completely. 

Place large saucepan over medium-high heat with oil and butter. Melt butter; add ham. Cook for 2 to 3 minutes, stirring occasionally, until brown and crispy. 

Add onion, green onions, garlic and leeks; sauté until soft and translucent, about 8 minutes. Stir in thyme, rosemary, oregano, salt and pepper. Cook for 1 to 2 minutes. 

Add toasted croissant pieces, chicken stock, Dijon mustard and half cheese. Stir until evenly combined; should be somewhat moist. Transfer to prepared baking dish and sprinkle with remaining cheese. Bake for 20 to 25 minutes or until heated through and golden brown on top.