In a large pot, combine turkey leg, 2 stalks of celery, 1/2 onion (cut into 3 sections), pepper, 2 bouillon cubes & water; bring to a boil; reduce heat & simmer for 90 minutes.
Cook cornbread; let cool.
Melt Parkay in a large skillet; add onion & celery; saute for 1 minute.
Add drained broth from boiled mixture, 3 bouillon cubes, chicken soup & mushroom soup.
Let simmer on low until all is dissolved.
Make a well in the bread mixture.
Carefully pour contents of skillet into bread.
With a large spoon, stir liquid, bread, eggs, milk & oysters together.
~ Mixture should be soupy, if too thick, add milk ~
Pour in stove pan; place drained turkey wing on top & bake at 400 degrees for 45 minutes.