GETTING READY:

Preheat oven to 375°F.

MAKING:                        

In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and mix well.

Make a well in center and pour buttermilk, oil, eggs and mix well. Mix until smooth.

Melt butter in a baking dish and pour cornbread mixture and pop into oven. Bake for 35-40 minutes or until golden brown.

Allow to cool completely.

Reduce the oven temperature to 350°F.

Crumble cornbread in a large bowl and set aside.

Slightly warm stock in a saucepan.

In a large skillet, heat oil and brown the sausage in it.

Allow to cook well and crumble it. Once done, remove to another bowl.

In the same skillet, add butter and oil.

Saute onions for 5 minutes and add veggies, garlic, sage, thyme, parsley and cook for another 5 minutes.

Add vegetable mixture, poultry seasoning, stock, all purpose seasoning, cornbread crumbles, salt, pepper and sausage. Mix well.

Adjust seasonings to taste and add eggs.

Transfer to baking dish and bake uncovers for 1 hour and 15-30 minutes.

SERVING:                       

Serve with favourite roasted meat and enjoy!

NOTE:

For best results bake the cornbread 1 to 2 days prior to using in the dressing so that it would be well dried before crumbling.