Preheat oven to 325°F (163°C).

Crumble cornbread into a large bowl.

Add toast to the bowl with the cornbread.

Pour chicken stock over the bread mixture and set aside to soak.

Heat vegetable oil in a skillet over medium heat.

Add parsley, celery, onions, and green onions to the skillet.

Saute the vegetables until the onions are clear.

Pour the sauteed vegetable mixture into the bowl with the bread mixture.

Add crushed dried mint, salt, and pepper to the bowl.

Mix all ingredients well to combine.

Grease a 9 x 9-inch casserole dish.

Pour the dressing mixture into the greased casserole dish.

Bake for 60 minutes, or until golden brown.

Alternatively, stuff a hen or turkey with the dressing and bake until the bird is done.