1. For Corn Bread:
   Combine corn meal mix, eggs, milk and oil. Pour into greased 13 x 9-inch baking pan. Bake in preheated hot oven(425° F.) for 25 to 30 minutes. Cool to room temperature.
2. For Dressing:
   Crumble cooled corn bread into large bowl. Add sage, salt, pepper and pecans.
3. Lightly saute onion and celery in butter. Add to corn bread. Add eggs and stock, stirring lightly to blend well. (Add more stock for more moist dressing.)
4. Stuff into neck and body cavities of turkey. Truss, roast according to standard roasting directions. Place remaining stuffing in greased 1-1/2 quart casserole.
5. Cook covered during last 45 to 60 minutes of roasting time.

Yield: For a 12 pound turkey

Variation:
Oyster Dressing: Omit pecans, chicken stock and 1/2 teaspoon of the salt. Add one 8 ounce can of oysters, drained and chopped. Add enough milk to the liquid from the oysters to make 1 cup. Add oysters with the vegetables; add milk mixture with the beaten eggs.