Croissant & Mushroom Stuffing - Dinner Recipe | BCLIQUOR

Ingredients

• ¼ cup (60 ml) butter, divided
• 2 cups (500 ml) sliced mushrooms
• 20 croissants, left uncovered for 3 days to become stale
• 1 cup (250 ml) half-and-half cream
• 1 cup (250 ml) chicken stock
• 4 eggs
• 1 tbsp (15 ml) grainy mustard
• 3 sprigs thyme, leaves picked and roughly chopped
• salt and pepper, to taste
• 10 oz (283 g) Gruyère cheese, sliced