Crescent-Cornbread Dressing

Pillsbury® dinner rolls, Progresso® broth, cornbread & muffin mix and bacon come together in this delicious dressing - a wonderful side dish.

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Servings 10

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ingredients 12
Prep Time 20 min
Total Time 1 hr 30 min

Ingredients

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

2: pouches (6.5 oz each) cornbread & muffin mix

2/3: cup milk

1/4: cup butter or margarine

3: eggs

4: slices bacon

1: container (8 oz) refrigerated prechopped 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

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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.