Preheat the oven to 400 degrees.

Butter a large casserole or 9×13-inch pan.  Set aside.

Place the cubes of cornbread and white bread on a large baking sheet.  Drizzle with the melted butter and toss lightly.  Toast for 10 minutes, tossing once, until golden brown.  Remove from the oven and allow to cool for 10 minutes.  Place the toasted cubes into a very large mixing bowl.

In a large skillet over medium heat, cook the breakfast sausage, breaking it up into very small crumbles.  Cook until no longer pink.  Use a slotted spoon to add the sausage to the bowl with the bread cubes.  Reserve the sausage fat in the pan.

Add the onions, celery, and salt to the sausage fat in the skillet.  Saute until the onions become translucent and slightly caramelized.  

Pour in the white wine and deglaze the pan by scraping up any golden bits from the bottom.

Add the vegetables to the bowl with the bread cubes.  

Started sprinkling the sage and poultry seasoning on the bread mixture.  Start with ½ tablespoon of sage and 2 teaspoons of poultry seasoning.  Toss lightly.  

Moisten with 2 cups of chicken stock.  Taste and adjust the seasonings.  Add additional poultry seasoning and sage to taste.  Go slowly.  You can always add more, but cannot take it out.

Pour in the remaining chicken stock and beaten eggs.

Toss until everything is moistened and combined.  Don’t overmix the dressing or it will become gummy and dense.

Spoon the mixture into the prepared pan.

Top with the sliced salted butter.

Bake in the preheated oven for 50-60 minutes, lightly tossing the mixture with a fork every 20 minutes to keep the dressing light and fluffy.