Yields: 10-12 servings
- 2 (10-inch) skillets of cornbread
- 9 biscuits
- 1½ sticks butter, divided
- 5 (14.5 oz.) cans chicken broth
- 1 white onion, finely chopped
- 6 stalks celery, finely chopped
- 5 eggs, beaten
- 4 Tbsp. dried, rubbed sage
- 1-1½ Tbsp. salt or to taste
- 2 Tbsp. ground black pepper
- 6 Tbsp. bacon drippings or vegetable oil, divided
Take prepared cornbread and biscuits and finely crumble by hand into an oversized mixing bowl and set aside. In a large saucepan, melt 1 stick of butter on medium heat. Add chicken broth to the melted butter and keep warm. In a separate pan, sauté onion and celery in remaining ½ stick of butter on medium heat and cook until tender. Pour beaten eggs over the cornbread mixture and stir until well combined. Pour warm butter and broth combo (reserving 2 cups to adjust consistency later) over cornbread mixture and stir with spoon until moist throughout. Add sautéed onion and celery, sage, salt, and pepper. After all ingredients are added, use the reserved chicken broth to adjust the consistency, which should be similar to oatmeal. Once desired consistency is attained, cover and refrigerate overnight. When ready to cook, preheat oven to 375° and allow mixture to come to room temperature. Prepare three cast-iron skillets by adding 2 Tbsp. of bacon drippings or vegetable oil to each one and heating in the oven. Pour dressing into warm skillets and bake for 45 minutes or until edges are golden brown. Run under the broiler for several minutes or until the top is browned.
Note: Dressing mixture should be prepared the day prior to cooking and refrigerated. Cornbread and biscuits may also be baked 1-2 days prior to mixing and kept in a cool, airtight location. Unused mixture may be refrigerated for up to 2 days or frozen.