Mix eggs and milk with vinegar or buttermilk together in a medium bowl. Mix dry ingredients together in another bowl. Add oil and cut it in with two forks or a pastry cutter. Add egg/milk mixture. Melt butter in a 10" cast iron skillet until very hot. Add batter to hot skillet (it should sizzle). Bake in a pre-heated 425 degree oven for about 40 minutes or until nicely browned and toothpick comes out clean when inserted in the center. (By the way, this cornbread is good by itself, not just for stuffing).

When cooled cut cornbread into 1 inch squares. Let dry out over night or dry out in warm oven.

Cook the sausage over medium heat until fully cooked and crumbled. Poor off the fat and add one stick butter. Add the chopped celery and onions and leeks. Cook until the veggies are translucent - about 10 minutes. Don't brown too much.

Put cubed cornbread into a large bowl and add the sausage/celery/onion/leek mixture (don't drain the butter) eggs, poultry seasoning, salt and pepper. Mix well. Add enough chicken stock to moisten well but don't make it too mushy. It will depend on how dry the cornbread cubes are. Stuff turkey and put the rest into a buttered casserole dish. Pour over a bit more stock and dot top with the remaining butter cut into small pieces. Cook stuffing that is in casserole dish at 350 degrees for about 30 minutes while the turkey rests.