You'll need to crumble the cornbread and biscuits and let them dry overnight. (You can substitute store-bought for the homemade.) To toast pecans, spread them on a rimmed baking sheet, and bake in an oven heated to 350 degrees for 10 minutes.
- 8 cups dried, crumbled Cornbread for Dressing
- 8 cups dried, crumbled Biscuits for Dressing
- 2 cups coarsely chopped pecans, toasted
- 1/2 cup finely chopped fresh sage
- 1 stick (8 tablespoons) unsalted butter, plus 2 tablespoons, melted, plus more for baking sheets
- 1 large onion coarsely, chopped (about 2 1/4 cups)
- 5 celery stalks, finely chopped (about 1 3/4 cups)
- 4 fresh serrano chiles, minced (about 1/4 cup)
- 6 cups homemade or low-sodium store-bought chicken stock
- 2 cups whole milk
- 2 large eggs, lightly beaten
- 1 tablespoon plus 1 1/2 teaspoons coarse salt
- 1 teaspoon freshly ground pepper
Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Toss cornbread, biscuits, pecans, and sage in a large bowl.
Melt 1 stick butter in a skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture, and stir in stock, milk, eggs, salt, and pepper (mixture will be liquidy).
Divide among prepared baking sheets, and bake for 45 minutes. Brush dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.