Southern Cornbread and Oyster Dressing

Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 4 scallions, chopped
• 2 stalks celery, chopped
• 3 cups crumbled cornbread
• 3 cups soft bread crumbs
• 1/2 cup chopped fresh parsley
• Salt and pepper, to taste
• 2 large eggs, lightly beaten
• 1 pint shucked oysters, drained
• 1/2 cup oyster liquid, from drained oysters

Instructions

1. Heat oven to 350 degrees F.
2. Sauté onions and celery in 2 tablespoons of the butter until wilted, not browned.
3. Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt and pepper, and parsley.
4. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy.
5. Add the oysters.
6. Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.