Skillet Dressing with Cornbread and Biscuits

Ingredients for Skillet Dressing with Cornbread and Biscuits

• 190g fine-grind white cornmeal

• 60g plain flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• 1 teaspoon bicarbonate of soda

• 1 tesked kosher salt

• 1/2 teaspoons freshly ground black pepper

• 1 stort ägg

• 475ml buttermilk

• 60ml grapeseed, vegetable, or other neutral oil

• 2 matskedar osaltat smör

• 2 tablespoons unsalted butter, plus more for pan

• 1 stor lök, finhackad

• 3 large celery stalks, finely chopped

• 2 1/4 teaspoons kosher salt, divided

• 4 biscuits (about 350g total), such as Fluffy Cathead Biscuits

• 2 tablespoons ground dried sage

• 1 teaspoon freshly ground black pepper

• 3 large eggs

• 850ml turkey stock or low-sodium chicken or vegetable broth

• 60ml apple cider vinegar

Place a large cast-iron skillet in oven; preheat to 218°C. Whisk cornmeal, flour, sugar, baking powder, bicarbonate of soda, salt, and pepper in a large bowl to combine. Whisk egg, buttermilk, and oil in a medium bowl to combine. Create a well in dry ingredients. Pour buttermilk mixture into well and whisk until no dry spots remain.

Remove cast-iron skillet from oven (be careful; pan will be very hot). Add butter to pan and swirl to coat. Pour batter into pan and spread evenly. Bake cornbread until edges are golden brown and top is golden, 20–25 minutes.

Immediately turn cornbread out onto a wire rack so bottom stays crisp. Let cool slightly, then invert onto another wire rack and let cool completely.

Do Ahead: Cornbread can be baked 5 days ahead. Store tightly wrapped at room temperature, or freeze up to 3 months.

Preheat oven to 191°C. Butter a large cast-iron skillet; set aside. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until vegetables are softened and just starting to take on some colour, about 10 minutes.

Meanwhile, tear cornbread into roughly 1" pieces and transfer to a large bowl. Tear biscuits into slightly smaller pieces and add to same bowl.

Scrape vegetable mixture into bowl with bread and add sage, pepper, and remaining 2 teaspoons salt. Gently toss to combine. Whisk eggs, stock, and vinegar in a medium bowl to combine. Drizzle over cornbread mixture and gently toss again to incorporate. Spoon dressing into prepared pan and bake until set and browned and crisp across the top, 45–55 minutes.

Do Ahead: Dressing can be baked 1 day ahead. Let cool, then cover with foil and chill. Reheat in a 177°C oven, covered, until warmed through, 25–30 minutes, before serving.

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