1. The day before Thanksgiving, cook cornbread in cast-iron skillets. Once cooled and dried out a bit, chop or crumble the rounds into large bowl. Toss with hands throughout the day or lay on a baking sheet. Bake biscuits, separate their layers, and let dry out on baking sheet.
2. The day-of, return cornbread to large bowl. Crumble in dried biscuits.
3. Add bacon fat and butter to large pan or pot. Add onion, celery, and a good pinch of salt. (You may have to cook your vegetables in series). Sauté until tender. Add fresh herbs. Sauté a couple minutes.
4. Add vegetables to bowl of crumbled bread and combine with hands. Add salt and pepper. Taste and adjust seasoning.
5. Add stock to create a batter consistency. Taste and adjust seasoning. Add eggs, combine and pour into greased casserole dishes or hot cast-iron skillets containing a bit of bacon fat.
6. Cover with foil and bake 30 minutes at 350F until center is done, then uncover and cook another 30 minutes or until browned. Serves a buncha folks! (Like 15.)
