Cook the biscuits in the oven according to package directions. Cube the biscuits and toast on a baking sheet in the oven for 10-15 min. at 300° F.
6 buttermilk biscuits
Add the biscuits to the cornbread.
In a nonstick skillet, heat 1 Tbsp. olive oil. Cook the sausage until cooked through. Add the sausage to cornbread and biscuits, do not mix yet.
1 Tbsp. olive oil, 1 lb. Italian sausage
In the same skillet, melt the butter. Sauté the onions and celery for 4-5 minutes. Add herbs and seasonings. Pour this on the top of sausage and cornbread.
8 Tbsp. butter, unsalted, 1 lg. yellow onion, finely chopped, 5-6 stalks celery, cut in a small dice (~2 cups), 2 Tbsp. sage, fresh, chopped, 2 Tbsp. rosemary, fresh, chopped, 1 Tbsp. thyme, fresh, 1/2 tsp. poultry seasoning, 1/2 tsp. salt and pepper, 4 cloves garlic, minced (~ 1 large tablespoon)
Then add in the eggs, chicken broth and cream of chicken soup. Gently fold and stir everything together until combined.
2 large eggs, whisked, 1 cup chicken broth, 1 (10.5 oz.) can cream of chicken soup
Transfer stuffing to a baking dish and bake, uncovered @375°F for 30 minutes. Serve warm.