1 tbsp. parsley
1/2 tsp. thyme
1/2 tsp. sage
1/2 tsp. pepper (black or white)
1 tsp. herbal pepper
1 tsp. salt
1 tsp. poultry seasoning
1/4 tsp. garlic powder

CORN BREAD:

1 c. yellow cornmeal
1 c. flour (all-purpose)
1/4 c. sugar
1/2 tsp. salt
4 tsp. baking soda
1 egg
1 c. milk
1/2 c. shortening (+2 tbsp.)

DRESSING:

Cornbread
B read crumbs
Turkey neck
1/4 c. butter
1/2 c. celery, chopped
1/2 c. onion, chopped
2 eggs, slightly beaten

Corn Bread: Heat oven to 425 degrees. While mixing ingredients, heat iron skillet in oven with 2 tablespoons shortening in the skillet. Sift together dry ingredients into bowl, then add egg, milk, shortening. Beat until smooth but don't overbeat (about 1 minute). Pour batter into hot skillet. Bake 20-25 minutes at 425 degrees.

Dressing: Crumble corn bread into large bowl, add fresh or dry bread crumbs (about 5-6 slices of bread). Cook neck until tender (pressure cooker for 20 minutes), save broth. Cut up meat and add to the bread.

Melt butter with a little water in skillet. Saute celery and onions. Add seasoning mix to the sauteed onions and celery. Add mixture to the bread. Stir in the eggs. Add broth (and water if necessary) to make dressing moist. It should be the consistency of oatmeal.

Cook dressing as stuffing or in a baking dish (or both). Bake at 350 degrees, 20-30 minutes.