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1
Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp.
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2
Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
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3
Preheat the oven to 350 degrees F.
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4
Warm up a large skillet or Dutch oven over medium heat and add the butter.
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5
When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes.
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6
Add the chicken broth and bring to a boil.
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7
Reduce the heat to low and add the rosemary, thyme, sage and turmeric.
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8
Gradually ladle the broth mixture into the bread, tossing lightly as you go.
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9
Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed.
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10
Add salt carefully.
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11
You don't want to over salt your stuffing.
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12
If the mixture is not quite moist enough, add a bit more chicken broth and stir.
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13
Stir in the fresh parsley.
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14
Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
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15
Preheat the oven to 450 degrees F.
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16
Melt 2 tablespoons of the shortening in a cast-iron skillet.
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17
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda.
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18
In a separate bowl, whisk together the buttermilk, milk and egg until fully combined.
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19
Slowly incorporate the wet ingredients into the dry, stirring until well combined.
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20
Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly.
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21
Pour into the hot skillet, smoothing the surface with a spatula.
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22
Place in the oven and bake until golden brown on top, 20 to 25 minutes.
