1 cup (2 sticks) unsalted butter
2 cups finely chopped celery
2 cups finely chopped onion (about 2 medium-sized onions)
5 cups day-old crumbled cornbread, recipe follows
2 cups herb-seasoned stuffing mix, such as Pepperidge Farm
1/4 cup minced fresh sage
4 cups turkey or chicken stock, plus more as needed (preferably homemade)
4 eggs, lightly beaten
Freshly ground black pepper, to taste
1/2 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1/2 teaspoon baking soda
Freshly ground black pepper
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
The skillet cornbread can be made up to 2 days in advance. The dressing can be assembled the day before and baked on the day of serving.
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