Name: Skillet Dressing With Cornbread and Biscuits
Cook time: 1 hour
Total time: 2 hours
Yield: 10–12 servings
Ingredients: 1½ cups fine-grind white cornmeal; ½ cup all-purpose flour; 1 Tbsp. sugar; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. kosher salt; ½ tsp. freshly ground black pepper; 1 large egg; 2 cups buttermilk; ¼ cup grapeseed, vegetable, or other neutral oil; 2 Tbsp. unsalted butter; 2 Tbsp. unsalted butter, plus more for pan; 1 large onion, finely chopped; 3 large celery stalks, finely chopped; 2¼ tsp. kosher salt, divided; 4 biscuits (about 12 oz. total), such as Fluffy Cathead Biscuits; 2 Tbsp. ground dried sage; 1 tsp. freshly ground black pepper; 3 large eggs; 3½ cups turkey stock or low-sodium chicken or vegetable broth; ¼ cup apple cider vinegar

Cornbread and biscuit stuffing with sage in a white skillet.

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege

Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South’s best breads. Whatever you do, don't call it Thanksgiving stuffing—it's dressing, cooked outside of your holiday turkey.

Recipe notes

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