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["Heat oven to 375u00b0. Butter a 9-by-13-inch baking dish; set aside. In a
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large bowl, combine cornbread and biscuits, and set aside. In a large
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skillet, 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.", "In same skillet, saute sausage over medium heat, stirring frequently
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with 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"").", "Squeeze garlic from skins; mix gently into corn-bread mixture; keep
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them 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 350u00b0 for 20 minutes. Remove cover; bake until heated through, about 10 minutes more."]
