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Crescent-Cornbread Dressing

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Crescent-Cornbread Dressing
  • Prep 20 min
  • Total 1 hr 30 min
  • Ingredients 12
  • Servings 10
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Pillsbury™ dinner rolls, Progresso® broth, cornbread & muffin mix and bacon come together in this delicious dressing - a wonderful side dish.
By Pillsbury Kitchens
Updated Nov 15, 2012

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
Make With
Make With
Progresso Broth

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.

Nutrition Information

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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