Step 1

Allow the croissant pieces to sit out uncovered eight hours to overnight in a large mixing bowl to allow the bread to dry out and stiffen. (If you don't have time to do this, see notes for an alternative.)

Step 2

Heat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add the celery and onion and cook until softened, about four to six minutes, stirring occasionally. In the last 30 seconds, add the garlic, stirring constantly.

Step 3

In a large mixing bowl, whisk together the eggs, stock, heavy cream, sage, rosemary, thyme, poultry seasoning, salt, Dijon mustard and Worcestershire sauce. Once it becomes one cohesive mixture, stir in the vegetable mixture.

Step 4

Pour the egg mixture over the torn croissant pieces in the large mixing bowl. Stir to coat well.

Step 5

Spread the croissant stuffing into a greased 9-inch-by-13-inch baking dish. Bake uncovered for 30-35 minutes. Enjoy!