I love the holidays. They’re such a time for gathering and time for family. Cornbread dressing has been in my family repertoire for ages. It’s just something that we had every holiday. My grandmother was notorious for making it rich and creamy. I’ve updated the classic with rich buttery croissants. The dish is full of smokey bacon, savory vegetables, and is tied together with a creamy broth. It’s perfect for the holiday. Oh, and it’s simple. It’s easy. It’s delicious!
Here’s the recipe:
8 regular sized croissants, cut into cubes
1/2 pound of diced bacon
1/2 cup of diced celery
1/2 cup of diced onion
1/2 cup of diced bell peppers
1 tablespoon of dried Italian herbs
About 2-3 cups of chicken broth
2 cans of cream of chicken soup
1 tablespoon of olive oil
1. Start by preheating the oven to 400 degrees. Then, in a pan, saute the bacon, onion, celery, and peppers in olive oil until the bacon has just about cooked through.
2. Then, add in the dried herbs and cook for about 60 seconds, while stirring to combine.
3. Next, in a large bowl, combine the bacon and vegetable mixture with the diced croissants and the cream of chicken soup.
4. Moisten the mixture with the chicken broth, 1 cup at a time. You want it moist so it stays creamy.
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