How do I cook Stuffing Vs. Dressing?
Here's a recipe for Stuffing Vs. Dressing:

Ingredients:

• 4 cups prepared cornbread
• 4 cups buttermilk biscuit
• 2 tablespoons fresh sage
• 1 tablespoon olive oil
• 1 lb pork sausage, or turkey sausage, casings removed
• 1 cup white onion, chopped
• 1 cup celery, chopped
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• salt, to taste
• pepper, to taste
• 1/2 cup unsalted butter, 1 stick
• 2 cups chicken stock, or turkey stock
• 3/4 cup heavy cream

Instructions:

1. Preheat the oven to 350˚F (180˚C) if making dressing.
2. Preheat the oven to 325˚F (160˚C) if making stuffing.
3. Crumble the cornbread and biscuits into a large bowl. Set aside.
4. Thinly slice the sage and set aside.
5. Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook until browned, 3-5 minutes.
6. Add the onion and celery, and cook until softened, 5-7 minutes.
7. Add the sage, rosemary, and thyme, and cook until fragrant, 3-4 minutes. Season with salt and pepper. Remove the pan from the heat and set aside.
8. In a medium saucepan over medium-high heat, combine the butter and chicken stock. Melt the butter completely and bring to a boil. Add the heavy cream and stir to combine.
9. Add the sausage mixture to the crumbled cornbread and biscuits, and mix to combine. Pour the chicken stock mixture, a bit at a time, over the bread mixture. Mix well.
10. If you are making dressing, transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish and cover with foil.  Bake for 40 minutes, then remove the foil and bake for 10-15 minutes more, or until the top is lightly browned. Do not overbake.
11. If you are making stuffing, stuff the mixture into the cavity of a small turkey [12-14 pounds (5.5-.6.5 kilograms)]. Bake for 4-5 hours, or until the temperature of the stuffing reaches 165˚F (75˚C).
12. Serve warm with your favorite Thanksgiving dishes.

Enjoy your Stuffing Vs. Dressing!