Preheat oven to 400 degrees.

Place the cast iron in the oven to get hot.

Into a large bowl, add cornbread mix, yellow cornmeal, coconut milk, soy (or almond) milk, one tablespoon of extra virgin olive oil, Old Bay seasoning, rubbed sage, and freshly cracked black peppercorns.

Mix the ingredients thoroughly.

Remove the cast iron from the oven and add the remaining tablespoons of extra virgin olive oil.

Use a brush to coat the bottom and sides of the skillet with olive oil.

Spoon the cornbread batter into the skillet and spread it out evenly.

Place the skillet into the center rack of the preheated oven and bake for 12 minutes or until the top of the cornbread is golden brown.

Remove the cornbread from the oven and allow it to cool.

Once the cornbread has cooled, crumble it and measure out 3 cups for the dressing

Cut 2 1/2 cups of day-old sourdough bread into half-inch cubes, place them in a bowl, and toss with 1 1/2 tablespoons of Herbes de Provence and 1 tablespoon of rubbed sage.

Set it aside.

Preheat oven to 350 degrees.

Place a skillet over medium/high heat and toast the walnuts for 3-4 minutes. Transfer the walnuts to a small bowl and set aside.

Add 1 tablespoon of extra-virgin olive oil to the skillet and heat over medium/high.

Add the onions, apples, celery, garlic, red and green bell peppers, and sauté for 7-8 minutes over medium-high heat. Remove the mixture from the skillet, transfer it into a bowl, and set aside.

Add 2 1/2 cups of the sourdough cubes and 3 cups of the crumbled cornbread into a large bowl. Fold in the onions, apples, celery, garlic, red and green bell peppers mixture, toasted walnuts, dried cranberries, and chopped flat-leaf parsley, and add the seasonings.

Gently fold all ingredients together, and add the vegetable stock one cup at a time. Gently fold the mixture after you add each cup of vegetable stock. The key to great dressing is to avoid it being soggy or too dry. However, adjust to your preference. I like my dressing to be moist in the middle but firm and browned on top; it will lose some moisture while baking. After all the ingredients are mixed, taste it and adjust the seasoning to your liking.

Spoon the dressing into your preferred baking dish; this should be a high-walled dish about 2 to 4 inches deep.

Drizzle the remaining extra virgin olive oil over the top of your dressing.

Place the dressing onto the center rack of a preheated 350-degree oven and cook for about 45 minutes.

Remove from the oven and serve with cranberry sauce or your favorite vegan gravy.