Make a skillet of cornbread using the recipe on the side of the Aunt Jemima yellow cornmeal box. [Use less sugar--Aunt Jemima must have had a real sweet tooth.]

Make a double recipe of biscuits in a big baking pan.  Just double the Bisquick recipe.  You won't need all all the biscuits for the dressing.  [Use the extra biscuit squares for a Creamed Beef breakfast.]

Put in the number of biscuits you think you need for the amount of cornbread you have, but not the entire recipe of biscuits.  [I add nearly all the biscuits.]

Add: 

	Sage (the amount you need) [Perhaps a couple of tablespoons of rubbed sage.  I also usually add thyme.  Taste as you add.]
	4 cans of oysters (drained).  [Fresh oysters are now readily available at most supermarkets, especially around the holidays; use the fresh if you can.  Both the canned and fresh come in 8 oz. containers.  I drain the canned oysters, but put the juice from the fresh into the dressing.  The fresh oysters may need to be chopped into smaller pieces (marble size or a bit larger).]
	[2 medium onions, several stalks of celery with leaves, several medium sized mushrooms, all chopped fine, and lightly sautéed in 1/4 lb. of butter until onions are translucent.  Do not let butter brown.  I usually add the oysters to this mixture to cook through before adding to the bread and biscuits.]

Mix turkey broth into dressing.  (Richard comments:  "My mother doesn't cook her turkey in the oven.  She boils it on top of the stove with quite a bit of water.  This way she has enough broth for everything she needs:  gravy, egg noodles, and dressing.")
[Since I don't usually have turkey broth available, I use canned chicken broth with excellent results.  I usually boil the chicken or turkey neck, heart and gizzard in the broth before preparation, making enough broth for both gravy and dressings.  When I bone the bird, I, of course, have plenty of carcass to work with.  I do not add the liver, as I prefer this sautéed and served separately.  The meat is separated from the bones, chopped fine, and added to bread stuffing (not the oyster dressing) before it is placed in the bird.  I use an old fashioned hand meat grinder for the meat pieces, which makes a nice texture in bread stuffing.
Dressing should be moist but not wet.]

Put in a baking dish.  Cover with aluminum foil.

Bake until done.  [Use 350° F. oven.  45 minutes should be enough, but check several times.  Do not let dressing get overly crispy around the edges.  Dressing may be made ahead of time, warmed in a microwave (low power) or oven, and fluffed just before serving.  Add broth if too dry, but don't make it too moist either.]