Pass the Stuffing

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6 cups cubed prepared cornbread

6 cups cubed baguette

1 tablespoon extra-virgin olive oil 

1 pound bulk spicy Italian sausage

2 cups sliced leeks

2 cups cubed carrot

2 cups cubed celery

1 teaspoon chopped garlic 

12 fresh sage leaves, chopped 

Kosher salt and freshly ground black pepper

3 cups turkey stock 

1 cup apple cider 

2 tablespoons butter, for the baking pans 

1 large egg, whisked with 1 tablespoon water