The Best Southern Stuffing

Name: The Best Southern Stuffing
Ingredients: 6 cups Cornbread, crumbled; 6 cups Biscuits, crumbled; 9 tablespoons Butter - plus more for pan; 1 Onion, diced (about 2 cups); 3 Ribs celery, strings removed, diced (about 1.5 cups); 1.5 pounds Sweet Fennel Sausage, casing removed; 2 tablespoons Poultry Seasoning; 2 tablespoons Fresh Sage, chopped; 1.5 teaspoons Salt, plus more to taste; 3-4 cups Chicken Stock; 1 Head of Roasted Garlic

11 ingredients

1 steps

Ingredients

6 cups Cornbread, crumbled
6 cups Biscuits, crumbled
9 tablespoons Butter - plus more for pan
1 Onion, diced (about 2 cups)
3 Ribs celery, strings removed, diced (about 1.5 cups)
1.5 pounds Sweet Fennel Sausage, casing removed
2 tablespoons Poultry Seasoning
2 tablespoons Fresh Sage, chopped
1.5 teaspoons Salt, plus more to taste
3-4 cups Chicken Stock
1 Head of Roasted Garlic

Directions

1

["Heat oven to 375\u00b0. Butter a 9-by-13-inch baking dish; set aside. In a \r\nlarge bowl, combine cornbread and biscuits, and set aside. In a large \r\nskillet, melt 5 tablespoons butter over medium-high heat. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Combine vegetables and corn-bread mixture.", "In same skillet, saute sausage over medium heat, stirring frequently \r\nwith a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with corn-bread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened (I like mine to be kind of \"soupy\"").""