Preheat oven to 350 degrees. Prepare a 9x13inch baking dish.
Chop cornbread and sliced bread in to 1 inch pieces. Place in a very large mixing bowl and set aside.
In a large sauté pan, cook sausage for 8-10 minutes until browned. Break into small crumbles as it cooks. Add to cornbread.
In the same pan, add olive oil, mushrooms, onion, celery, bell pepper, parsley, sage, thyme, salt and pepper. Sauté over medium heat for 10 minutes. Add the garlic and cook 1 minute more. Transfer veggies to cornbread bowl.
In the large mixing bowl, add stock and melted butter, mixing well until liquid is absorbed.
Pour dressing into prepared baking dish and cover with foil
Bake for 20 minutes at 350 degrees. Remove foil. Increase oven temperature to 425 and bake uncovered for 10 minutes. The top should be lightly browned and center should be hot. Serve warm.