The Best Southern Stuffing

• 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

1. Heat oven to 375u0b0. Butter a 9-by-13-inch baking dish; set aside. In a rnlarge bowl, combine cornbread and biscuits, and set aside. In a large rnskillet, 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.
2. In same skillet, saute sausage over medium heat, stirring frequently rnwith 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").
3. Squeeze garlic from skins; mix gently into corn-bread mixture; keep rnthem whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350u0b0 for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.

butter, onion, celery, sweet fennel sausage, poultry seasoning, fresh sage, salt, chicken, garlic

Taken from food52.com/recipes/38902-the-best-southern-stuffing (may not work)