Crescent-Cornbread Dressing

Prep Time: 20 mins | Total Time: 1 Hour, 30 mins | Servings: 10

  • SERVES 10
  • Prep Time: 20
  • Cook Time: 90

Ingredients

  • 2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls
  • 2 pouches (6.5 oz. each) Betty Crocker™ cornbread & muffin mix
  • 2/3 cup milk
  • 1/4 cup butter or margarine
  • 3 eggs
  • 4 slices bacon
  • 1 container (8 oz.) refrigerated pre-chopped onion, celery and pepper mix
  • 2 cloves garlic, finely chopped
  • 1/4 cup butter or margarine, melted
  • 1 teaspoon dried sage leaves
  • 1 carton (32 oz.) Progresso™ chicken broth (4 cups)
  • 1 egg

Directions

  1. Heat oven to 375°F. Bake crescent rolls as directed on package.
  2. Increase oven temperature to 400°F. Make and bake cornbread as directed on package, using milk, 1/4 cup butter and 3 eggs. Cool completely.
  3. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add onion, celery and pepper mix and garlic to bacon drippings; cook over medium-high heat, stirring occasionally, until tender.
  4. In large bowl, crumble crescent rolls and cornbread. Stir in onion mixture, bacon, melted butter, sage, broth and 1 egg until blended. Spoon into baking dish.
  5. Bake uncovered 45 to 50 minutes or until browned.
Nutritional Information per serving:

N/A

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