4 boxes Jiffy Cornbread Mix
2 yellow Onions chopped
4 stalks Celery chopped
Fresh Parsley chopped
1/4 tsp dry Thyme
S&P
Bacon grease
Meat from boiled Turkey neck (reserve water)

Cook 4 boxes of Jiffy Cornbread - crumbled (may be made ahead and left in fridge for 3 days or frozen for 2 weeks in ziplock). 
Saute chopped Onions and Celery in Bacon grease until glossy and add to bowl with crumbled Cornbread.
Boil Turkey Neck in water, s&p, leftover onion & celery pieces (just for seasoning) Take meat off of Turkey Neck and add to bowl.
Add remaining ingredients to bowl and mix together - if mixture seems too dry slowly spoon in turkey neck water.
Put stuffing in a greased 13x9 inch pan and cover with foil and cook on 350 degree oven for approximately 45 minutes or until hot.