Crescent-Cornbread Dressing

Name: Crescent-Cornbread Dressing
Prep time: 20 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 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

4 Ratings

4 Reviews

Prep 20 min
Total 1 hr 30 min
Ingredients 12
Servings 10

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

By Pillsbury Kitchens

Updated November 15, 2012

Make With

Progresso Broth

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
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

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.