---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 8 servings
      15 oz Pkg. corn bread mix
       8 oz Bacon, cut into 1/2 pieces
       5    Celery stalks, diced
       1    Green onion bunch, chopped
       1 lg Onion, chopped
   2 1/2 ts Poultry seasoning
       3    Eggs, beaten to blend
       1 c  Chicken stock or canned
            Low-salt broth
   Prepare corn bread according to package directions.
   Cool completely; crumble (can be prepared 1 day ahead.
   Cover and let stand at room temperature). Preheat oven
   to 350F. Place corn bread on baking sheet. Bake until
   slightly dry, stirring occasionally, about 30 minutes.
   Transfer corn bread to large bowl.  Maintain oven
   temperature. Grease 13x9x2 glass baking dish.  Fry
   bacon pieces in heavy large skillet over high heat
   until brown and crisp, about 8 minutes.  Using slotted
   spoon, transfer bacon to bowl with corn bread.  Add
   diced celery and all onions to same skillet. Saute
   vegetables over high heat until just tender, about 12
   minutes; add poultry seasoning and stir one minute.
   Scrape contents of skillet into bowl with corn bread
   and toss to blend. Season dressing with salt and
   pepper. Mix in eggs, then chicken stock. Transfer to
   prepared dish. Cover dressing with aluminum foil.
   (Can be prepared 3 hours ahead; refrigerate). Bake
   dressing covered 30 minutes; uncover and bake until
   golden and crisp on top, about 30 minutes more.
   Optional: add about 2 dozen fresh oysters (or two 8
   oz. jars, drained) just before baking, cutting them
   into pieces if they are very large.