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.