Croissant Mushroom Stuffing

Ingredients

• 10 croissants, torn into bite-size pieces (about 14 c.)
• 2 tbsp. olive oil
• 5 medium stalks celery, finely chopped
• 1 large onion, finely chopped
• 1 tbsp. fresh thyme leaves, chopped
• 12 oz. cremini mushrooms, chopped
• 3 large eggs, lightly beaten
• 1/2 c. packed fresh parsley leaves, chopped
• 1/2 tsp. sugar

Directions

1. Preheat oven to 350 degrees F. Arrange croissants on 2 rimmed baking sheets in single layer. Bake 10 to 15 minutes or until golden and crisp. Remove from oven; reset oven temperature to 400 degrees F. Grease 2 1/2-quart baking dish.
2. Meanwhile, in 7-to 8-quart saucepot, heat oil on medium. Add celery, onion, thyme and 1/2 teaspoon salt; cook 10 to 15 minutes or until beginning to soften. Stirring occasionally. Add mushrooms; cook 10 minutes, stirring occasionally. Remove from heat.
3. To pot with vegetables, add croissants, eggs, parlsey, sugar and 1/2 teaspoon salt, folding until well combined. Transfer to prepared baking dish. Bake covered, 20 minutes. Uncover; bake another 10 minutes or until deep golden brown and crisp on top.