Chop Onions and Celery
Crumble Biscuits and Corn Bread
Melt Butter in pan on medium heat
Add Onions and Celery into the pan and sauté for 4-5 minutes
Crack 3 eggs into a large mixing bowl and lightly beat
Add corn bread, biscuits, celery and onion, apple, poultry seasoning, salt and pepper and stir together
Add four cups of Turkey Stock and stir
The consistency should NOT be like dough, lightly stir together just to combine. You do not want the bread to get mushy. There should be visible chunks of the bread. You can add extra Turkey Stock if it is too dry.
Cover with plastic wrap and leave in the refrigerator overnight.
Before you cook your turkey, loosely stuff the stuffing inside. Do NOT press down. You want the stuffing to cook so fill it as much as possible, but don't press down like you are trying to build a wall.
I also stuff as much stuffing as possible under the skin on the breast, and in the neck hole.