Pre-heat oven to 350 degrees
To make the cornbread, combine mix, eggs and milk in a well greased pan. Bake for approximately 15-20 minutes. Remove from oven and let cool.
To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5-10 minutes.
Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning.
Add beaten eggs and mix weel. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes and serve
