Crescent-Cornbread Dressing

Crescent-Cornbread Dressing
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Ingredients
  1. 2
  2. cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
  3. 2
  4. pouches (6.5 oz each) Betty Crocker® cornbread & muffin mix
  5. 2/3
  6. cup milk
  7. 1/4
  8. cup butter or margarine
  9. 3
  10. eggs
  11. 4
  12. slices bacon
  13. 1
  14. container (8 oz) refrigerated prechopped onion, celery and pepper mix
  15. 2
  16. cloves garlic, finely chopped
  17. 1/4
  18. cup butter or margarine, melted
  19. 1
  20. teaspoon dried sage leaves
  21. 1
  22. carton (32 oz) Progresso® chicken broth (4 cups)
  23. 1
  24. egg
Instructions
  1. 1 Heat oven to 375°F. Bake crescent rolls as directed on package.
  2. 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. 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. 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. 5 Bake uncovered 45 to 50 minutes or until browned.
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