Instructions: Bake corn bread and cool. Cook necks or wings with onion, celery, salt and peppercorns in water to cover for 30 minutes. Strain and reserve broth.

Saute green onions and celery in butter until tender. Crumble corn bread into a large bowl. Add sauteed vegetables, peppers, paprika and bag of stuffing mix. Add enough broth to soften and mix well. Add 3 eggs and mix.

All of the other various spices should be added to taste, but start with a dash of each. Mix all together well. Bake, uncovered, at 350 for 1 hour in a greased 9x13 casserole.

Yield: 10 to 12 servings.

Add a jar of drained oysters just before baking for Oyster Dressing.

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