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Steps
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.
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You can prepare the cornbread and store in airtight container up to 1 day ahead.
Dried cranberries or chopped toasted pecans make a nice addition to this stuffing made with crescent rolls.
1 tablespoon chopped fresh sage can be substituted for the dried sage in this dressing.
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Nutrition Facts
Serving Size:1 Serving
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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