Croissant Bread Sauce

• butter↗50g g

  plus extra for serving (optional)

• onion↗1 small

  chopped

• whole milk↗400ml ml
• ground cloves↗large pinch of
• stale croissants2

  coarsely chopped (about 80g)

Step-by-step instructions

1. 1

   Melt the butter in a pan over low‑medium heat, then add the onion and cook covered for 10 minutes until soft but not browned. Add the milk and ground cloves. Simmer over low heat uncovered for 15 minutes, stirring occasionally. Add the croissant pieces and stir so they absorb all the liquid.

2. 2

   Transfer everything to a food processor and blend to a smooth consistency. The sauce can be stored covered in the refrigerator for up to two days. Pour the sauce into a saucepan and simmer over low‑medium heat until it thickens and warms through – add a little milk if needed to thin. Season and serve hot with turkey and a side, optionally with a pat of butter on top and a pinch of ground black pepper.