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.

5. Pour into a baking dish and bake for 25 minutes or until the top is nice and crusty. Enjoy immediately.FullSizeRender


  1. This looks amazing! I will be making this for Thanksgiving dinner! Thanks so much for the awesome recipes!

  2. Hey Darius earlier on Periscope you block me. I’m not sure why @ lovinherlife1. I wanted to ask you a question. Not sure what went wrong. Normally when someone say I have a question you ask what is the question. My question I wanted to ask are you able to get wheeler chair ramp for the location in Savannah Date I wanted to bring my Aunt who is in a wheeler chair? After buying 5 books and 2 Dining tickets (separate locations) I have follow you and never have made a negative comment to you. So not sure what happen today but I still support you. Be blessed. NICOLE

  3. Hey, I wanted to know if I wanted to make a pan ( aluminum pan) for thanksgiving dinner. Would I need to double the recipe or would this make enough to fill the pan?

  4. I tried it an the flavor was bananas! However, it was a little mushy for my wife’s liking. I wonder if I should cut the croissants in smaller cubes or something. (I used 1″ cubes)

  5. I made this for Thanksgiving and it came out very gummy. Great flavor but horrible texture. I dried out the crousaints first. What happened? This was my first Darius recipe.

    I just got my cookbook yesterday. Thanks!!

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