Southern Corn Bread Dressing

I have posted this one before, under the name CENTURY CORN BREAD DRESSING, But this time I made a little change. At the insistants of my Son. (Aaron) He had in mind to change it a little but keeping it very traditional southern. He added Andouille, And Pecans. Last time the recipe was for a much larger group as well, we cut it down a little for you.

Do this step the day before, or early in the morning, many hours before next step.
CORNBREAD:
Preheat 1-12" Dutch Oven very hot with 2 tablespoons oil to get the oil very hot.

2 cups cornmeal
2/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1/2 cup oil
1 1/4 cup buttermilk
1/2 pound Andouille sausage,  diced medium
1 cup pecans, chopped medium
1 cup celery, sliced
1 cup green onion, chopped
1 cup yellow onion diced

In 3 mixing bowls. Mix dry ingredients in one, mix vegetables in one, and mix wet ingredients in the last one. Pour and mix the wet into the dry bowl, then the veggies in and mix well. ( pouring dry into wet makes lumps) Pour mixture in the very hot Dutch oven. You want to heir it sizzle. Cook at 400°f. , 11 charcoals on the bottom, and 18 on top.for 35  to 40 minutes. Let cool 5 minutes in oven. Run Knife around edges and remove to a cooling rack to completely cool.

DRESSING:

1 1/4 teaspoon poultry seasoning
1 teaspoon sage Fresh, chopped, or rubbed dry sage
2 eggs
2 1/2 cup chicken stock

In a large mixing bowl, crumble cornbread into small chunks, about 1/2". In to crumbled cornbread,mix poultry seasoning, rubbed sage,eggs, mix well. Add chicken stock until dressing sticks together when formed into a ball. Dressing should be very moist. Place in a 12" oiled Dutch oven, smooth top and bake at 350°f. 35 to 40 minutes or until golden brown on top, with 9 charcoals on the bottom, and 15 on top. Serve with Turkey Gibblette Gravy