Cornbread and Biscuit Dressing You’ll need to crumble the cornbread and biscuits and let them dry overnight. (You can substitute store-bought for the homemade.)

To toast pecans, spread them on a rimmed baking sheet, and bake in an oven heated to 350 degrees for 10 minutes. Cornbread and Biscuit Dressing 

Ingredients

Serves 12

8 cups dried, crumbled Cornbread for Dressing

8 cups dried, crumbled Biscuits for Dressing

2 cups coarsely chopped pecans, toasted

1/2 cup finely chopped fresh sage

1 stick (8 tablespoons) unsalted butter, plus 2 tablespoons,

melted, plus more for baking sheets

1 large onion, coarsely chopped (about 2 1/4 cups)

5 celery stalks, finely chopped (about 1 3/4 cups)

4 fresh serrano chiles, seeds removed, minced

(about 1/4 cup)

6 cups homemade or low-sodium store-bought

chicken stock

2 cups whole milk

2 large eggs, lightly beaten

1 tablespoon plus 1 1/2 teaspoons coarse salt

1 teaspoon freshly ground pepper

Method 

1. Preheat eat oven to 350 degrees. Butter 2 rimmed baking sheets. Toss cornbread, biscuits, pecans and sage in a large bowl.

2. Melt 1 stick butter in a skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture, and stir in stock, milk, eggs, salt and pepper (mixture will be liquidy).

3. Divide among prepared baking sheets, and bake for 45 minutes. Brush dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.

Makes one 8-inch square

(enough for 1 recipe of Cornbread and Biscuit dressing)

2 1/2 cups yellow cornmeal

1 1/4 teaspoons salt

1 teaspoon granulated sugar

4 teaspoons baking powder

3 large eggs

1 1/4 cups buttermilk, room temperature

1/2 stick (4 tablespoons) unsalted butter, melted, plus

more for baking dish

1. Preheat oven to 425 degrees. Butter an 8-inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, and stir to combine.

2. Pour batter into prepared baking dish. Bake until golden and a toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on a wire rack. Run a knife around edges of dish to loosen, and invert onto rack to cool completely. Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.

Biscuits for Dressing

Makes 30

(enough for 1 recipe of Cornbread and Biscuit dressing)

2 1/4 cups all-purpose flour, plus more for dusting

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

2 cups (1 pint) heavy cream

1. Preheat oven to 450 degrees. Whisk together flour, baking powder, and salt in a medium bowl. Add cream, and stir just until a dough forms.

2. On a generously floured surface, pat dough into a square, about 1/2 inch thick. Let rest for 5 minutes.

3. Cut out rounds with a 2-inch biscuit cutter. Pat together scraps, and cut out more rounds. (You should have about 30 biscuits.) Space biscuits 2 inches apart on a parchment-lined baking sheet.

4. Bake until tops are golden, 12 to 14 minutes. Let cool on sheet on a wire rack. Biscuits can be stored in an airtight container at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.