Preheat the oven to 325degrees. Mix the crumbled cornbread and bread together in a large mixing bowl, pour in the stock, and set aside.  Over medium-high heat in a medium-sized skillet, heat the oil and sauté the parsley, celery, onions, and green onions until the onions are clear, then pour into the bowl with the bread.  Add the mint, salt, and pepper and mix well.  Pour into a 9x9 inch greased casserole dish, or stuff a hen or turkey, and bake for 60 minutes or until the bird is done.