1 pkg. Pepperidge Farm corn bread mix
1 pkg. Pepperidge Farm bread dressing
3/4 c. chopped celery
3/4 c. chopped onion
1 sm. can mushroom pieces, drained
1 can mushroom soup, undiluted
1 1/2 c. turkey neck meat, optional
1 sm. can oysters, drained, optional
1 tsp. poultry seasoning
4 boiled eggs, chopped
1 stick butter
1 can chicken broth or juice from cooked turkey neck

In large bowl, mix dry ingredients. In pan melt butter and saute onion, celery and mushrooms. Add to dry ingredients. Add oysters, eggs (chopped) and mushroom soup. Pour over it 1/2 can of broth and mix well. Dressing needs to be very moist so add more if necessary. Pour into well greased large baking dish. Dot with extra butter and bake at 375 degrees for 1 hour or until edges and top are well browned.