Cook turkey or chicken until tender. Take out the broth; add 1 can cream of turkey or chicken, 1 can cream of celery, and grated 1 medium onion. Cook 1 thick skillet of egg cornbread. Let cool. Crumble up and add 4 biscuits (crackers or light bread). Let broth come to a boil; add enough to make bread mix rather thin (not too soupy). Add enough poultry season to taste good (sage, salt, and pepper). Beat 4 or 5 eggs well and add to mix - just keep tasting and adding until you get it right. Mixture is better to set overnight. Save enough broth to make about 3 cups of gravy. Boil 2 eggs; chop up liver, gizzard, and neck meat and add to broth for gravy. Let it come to a boil; add pepper and salt, if needed. Thicken with a little cornstarch if liked. You can bone chicken; put a layer of dressing (uncooked) in pan or dish and a layer of chicken, a layer of dressing. Have dressing on top and cook. (Nothing to cook, but eggs and onions.) Cook as long as you want, dry or soupy.