Dried Fruit & Bacon Pan Dressing

In by Southeastern Mills

  • Prep Time: 15m
  • Cook Time: 45m


  • 10 lb (1-inch cubes) croissants, toasted
  • 4 lb diced green onions
  • 4 lb chopped toasted pecan pieces
  • 4 c (1 quart) diced dried apricots
  • 4 c (1 quart) raisins
  • 4 c (1 quart) dried cherries
  • 1 lb unsalted butter
  • 40 slices bacon, cut into &frac;-inch pieces
  • 2 1/2 qt hot water mixed with 1 cup Better Than Bouillon® Reduced Sodium Roasted Chicken Base, dissolved
  • 1/2 c cracked black pepper


  1. Preheat the oven to 350°F. Grease a hotel pan.
  2. Add the bacon to a large saute pan over medium-high heat. Cook bacon until crisp. Discard grease.
  3. Add the butter to the pan. Add the cherries, raisins, apricots, pecans, green onions, and black pepper to the pan and cook for 1 minute. Remove the ingredients to a large mixing bowl.
  4. Add the cubed croissants and bacon to the mixing bowl.
  5. Slowly add in the Roasted Chicken Base broth and stir to combine.
  6. Spread the dressing evenly into the hotel pan.
  7. Place the pan directly into the oven and bake for 30 minutes.
  8. Carefully remove the hotel pan from the oven and let rest 5 minutes before serving.