5 cups cubed baked biscuits (about twelve 2-inch biscuits)
3 cups cubed cornbread (one 9-inch pan)
12 ounces slab bacon, diced
2 cups each diced onions and diced celery
3 tablespoons minced fresh garlic
1/2 cup each chopped fresh chives and parsley
1/3 cup chopped fresh sage
12 ounces shredded Cheddar, divided
2 cups low-sodium chicken broth
Tabasco, salt, and black pepper to taste
Stale biscuits and cornbread overnight or in a 350° oven, 10 minutes.
Preheat oven to 375°.
Cook bacon in a sauté pan over medium-low heat until all the fat renders, about 30 minutes; transfer bacon to a paper-towel-lined plate. Reserve drippings in the pan.
Add onions, celery, and garlic to drippings; sweat until soft, 10 minutes. Stir in chives, parsley, and sage; cook 1 minute. Transfer mixture to a bowl and stir in biscuits, cornbread, bacon, 8 oz. Cheddar, and broth; season mixture with Tabasco, salt, pepper. Transfer dressing to a 9×13-inch baking dish and bake until top is golden, 30 minutes.
Sprinkle top with remaining Cheddar; bake until it melts. Let dressing stand 5 minutes before serving.
Cuisinart Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover