Prepare cornbread and biscuits according to the recipe. Crumble or slice the cornbread into medium-sized chunks. Measure out the Cornbread/Biscuits/Corn Flakes in a huge mixing bowl and reserve.
Butter a 9" x 13" x 2" (23 x 33 x 5 cm) casserole dish. Reserve.
Dice two cups of white or yellow onion and 2 cups of celery.
Mince four large cloves of garlic.
In a large sauté pan over medium, heat the oil and butter. Once the oil/butter has come up to temperature (about 1-2 minutes), add the diced onion, celery, and minced garlic. Stir occasionally.
Once the onion/celery/garlic mixture has cooked halfway, add the sage, poultry seasoning, thyme, granulated onion, black pepper, and salt. Stir to mix the seasonings in.
After the mixture has cooked through and is soft, add the turkey or chicken stock. Stir to combine. Continue cooking over medium heat, about 4-5 minutes.
Add the condensed cream of chicken and cream of celery soups to the vegetable/stock mixture.
Using a whisk, slowly incorporate the soups into the vegetable/stock mixture. Once everything is fully mixed, remove from the heat and allow to cool. Reserve.
Add the chopped scallions and parsley to the large mixing bowl with the cornbread/biscuit/cornflakes. Using your hands or a large spoon, toss the ingredients together.
In a separate bowl, crack and whisk together Three whole large eggs. Add the eggs to the bread/cornflake mixture. Mix gently with your hands or a large spoon. Reserve.
Once the vegetable/stock mixture has cooled completely, add this to the cornbread/biscuit/cornflake mixture. Gently mix and try to preserve some of the large chunks of cornbread and biscuits.
Once everything has been thoroughly combined, add the mixture to the prepared casserole dish. Cover with plastic wrap and refrigerate overnight.