Crescent-Cornbread Dressing

 

2

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

2

pouches (6.5 oz each) Betty Crocker® 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

• 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.