I am working from the idea that you have either made the cornbread and the biscuits or bought them in advance. If you have not, make them first or get yourself to the grocery store and get them now. The recipes are after this one.

1. Preheat your oven to 425° F.
2. Dice the cornbread and the biscuits into 1/2-inch cubes (you don't have to be precise, but get them into bite-sized pieces) and add them into a mixing bowl.
3. Mince the fresh sage and add it to the bowl with the bread.
4. Heat a large cast iron skillet over medium heat.
5. Mince the garlic and dice the onions and celery.
6. Add the celery and onion in the skillet until it begins to soften and start to become a little translucent. It should take about 5 minutes.
7. Add the garlic and saute for 2-3 minutes.
8. Add the sauteed vegetables to the mixing bowl. Make sure to remove all the bits of food from the skillet and wipe it clean. Don't be stupid here! If it's hot, let it cool down before you wipe it out.
9. Add a 1/4 cup of canola oil to the skillet and heat it up either on the hot eye you just used or put it in the oven and let it get hot.
10. In a small bowl, mix the egg yolks and whites together and pour them into the bowl.
11. Add the chicken stock to the mixing bowl and mix thoroughly. Use your hands for this. Yeah, you're going to get messy. It's the way it is. If you're not up to your elbows in Thanksgiving by the time you're done with this you're doing it wrong.
12. Add the remaining ingredients and mix them all together until everything is distributed evenly and all the contents of the bowl are wet and soupy (yes, one of those technical culinary term for you).
13. Pour the mixture into the hot skillet. It should sizzle like when you made the cornbread (I'm assuming you did make your own because my recipe is that kind of good).
14. Bake everything for 45 minutes to an hour. I usually aim for an hour and check it at the 45 mark to see if the top is getting too brown/burning.

1. Preheat the oven to 400° F.
2. In a large mixing bowl, combine the flour and butter. Using either fork or pastry cutter cut the butter into the flour until it resembles cornmeal.
3. Next, mix in the buttermilk with your hands. If it is too sticky to work with you may have to add a little flour. Be careful not to work the dough too much or you will end up activating the gluten in the flour and make the biscuits tough and decidedly not flaky.
4. Sprinkle on a cutting board or any surface large enough to work the dough.
5. Turn the dough out onto the floured surface and work it until you can roll it out.
6. Cut the biscuits with a biscuit cutter and place them on a ungreased baking sheet or cast iron skillet. Be careful to try and not twist as you are cutting them. This will seal the sides and make them not rise as much. My mother actually uses an empty tomato paste can with both ends cut out. You want a cutter with either no end on either side like a cookie cutter (or the tomato paste can) or at least air holes in the top. This makes it easier to get the cut biscuits to release from the cutter.
7. Once cut out, let them set for about 10 minutes.
8. Bake the biscuits for 10 minutes and then baste each one with a bit of butter and then bake for an additional 5 minutes. Some people but a small pat of butter on top of them before they go in the oven.

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1. Preheat your oven to 425° F and place the cast iron skillet with the oil and two tablespoons of butter in the oven.
2. Mix the dry ingredients together in a large mixing bowl.
3. In a small bowl, whisk the egg to combine the yolk and the whites.
4. Melt the remaining butter and add it, along with the egg and buttermilk to the dry mixture.
5. Let the batter set, covered, for 15-30 minutes. I'll be honest, I have no idea if this step is actually necessary. It just seems that when I leave it setting the end result is much lighter and fluffier (at least in my head).
6. Remove the cast iron skillet with the heated oil from the oven. Be very careful, you don't want to slosh it out and burn yourself. I've done this and it is not fun!
7. Pour the cornbread batter into the skillet. It should start to sizzle immediately (your frying the bottom - this is the good part).
8. Bake the bread for 20-25 minutes. The top should turn a golden brown.
9. Once the cornbread is finished, flip it out onto a cutting board and cut it into triangles. Be sure to have the butter ready because you're going to want to get in on it as soon as you can. It's great at room temperature, but it is something else all together when it is piping hot from the oven.

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