Deliciously easy southern style cornbread stuffing made with cornbread, biscuits and sausage. Perfect for Thanksgiving but easy enough for any meal.
Cook biscuits and cornbread several days ahead of time and crumble on cookie sheet or in a large bowl and allow to dry in the open air. Toss by hand occasionally.
Drying allows bread to absorb all flavors and moisture from liquid ingredients. The breads may be cooked weeks ahead of time, allowed to dry and placed in a heavy plastic bag in the freezer for later use. Thaw thoroughly before continuing to prepare the stuffing.
Brown sausage, drain and reserve excess grease. Put reserved grease back in skillet and heat. Sauté celery, onion, parsley, sage and pepper over medium high temperature.
Bake in a greased casserole pan for about 15-20 minutes.