Corn Bread: Preheat oven to 450 F; Melt shortening in a 9-inch iron skillet or a 9-inch square baking pan in the oven, brushing sides of pan with melted shortening. In a mixing bowl, sift together cornmeal, flour, Clabber Girl Baking Powder, salt and baking soda; set aside. In a separate bowl, combine egg and buttermilk and stir into the flour mixture along with melted shortening. Pour batter into the hot skillet or baking pan. Bake at 450 F for 20 to 25 minutes, or until browned. (Corn Bread may be made a day ahead)
Biscuits: Preheat oven to 450 F; In a medium mixing bowl, stir together flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in center; add milk all at once. Using a fork, stir just until moistened. On a lightly floured surface, knead dough for 10 to 12 strokes. Pat or roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping the cutter into flour between cuts. Place the biscuits on an ungreased baking sheet. Bake at 450 F for 10 to 12 minutes or until golden. Makes 10 to 12 biscuits. (Biscuits may be made a day ahead)
Corn Bread Dressing:
Preheat oven to 350 F; In a large bowl, crumble corn bread and biscuits; set aside. Thoroughly cook pork sausage and crumble into pieces; drain and set aside. In a skillet, cook onions, celery, and garlic in margarine or butter until tender. To the corn bread and biscuit mixture, add pork sausage, onion mixture, sage, eggs, oysters, parsley, and seasoning to taste. Mix well. Add turkey stock drippings and enough chicken broth to moisten the dressing. Pour into a large roaster pan and bake at 350 F for 1 to 1 1/2 hours.