Begin your Southern Cornbread Dressing by baking 16 muffins of cornbread and 8 biscuits, ideally 1 to 2 days in advance. Allow them to cool completely, then cut them into cubes.

In a large saucepan, bring 5 cups of chicken stock to a gentle boil over medium heat. Add 1 cup of finely chopped celery and 1 medium finely diced onion, reducing the heat to a simmer. Cook for about 5 to 7 minutes or until the vegetables are tender and fragrant.

In a large mixing bowl, crumble the baked cornbread and biscuits into bite-sized pieces. Gradually pour in the vegetable and stock mixture, one cup at a time.

Next, add 1 tablespoon of poultry seasoning and ½ teaspoon of salt to the mixture. Stir thoroughly, and taste as you go, adjusting the seasoning.

Incorporate 4 beaten eggs into the dressing mixture, stirring until everything is well combined.

Pour the combined mixture into a greased 9x13-inch casserole dish, spreading it evenly. Preheat your oven to 400°F and bake for 30 to 40 minutes.