Clean meat, cut into small strips or cubes and partially freeze. You want the temperature of the eat to be below 32f (0c)
Grind your partially frozen turkey, duck, chicken, and skin on a medium plate (6mm). Rechill
Mix the meat with all of the rest of the ingredients (except the cornbread dressing) until it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
gently fold in the corn bread dressing. Be sure to not over mix during this stage. You want pockets of dressing in your sausage
Stuff into your sausage casings.
Cook them sous vide at 145f (62.7c) for 3-4 hours (depending on the diameter of your sausage - cook 1 hour per inch)
Once it's finished cooking, let the sausage rest for 5 minutes, slice and enjoy.