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Crescent-Cornbread Dressing

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

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 (3) 2 Reviews
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  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 10

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
Free
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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