Crescent-Cornbread Dressing

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. MORE+ LESS-

By Pillsbury Kitchens

Updated November 15, 2012

Make with

Pillsbury Crescents

Ingredients

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

pouches (6.5 oz each) cornbread & muffin mix

2/3

cup milk

1/4

cup butter or margarine

eggs

slices bacon

container (8 oz) refrigerated prechopped onion, celery and pepper mix

cloves garlic, finely chopped

1/4

cup butter or margarine, melted

teaspoon dried sage leaves

carton (32 oz) Progresso™ chicken broth (4 cups)

egg

Steps

Hide Images

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.