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Cornbread and Oyster Dressing




Source of Recipe


rc-cheryl berry (source of recipe ff)


List of Ingredients









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








Recipe



Preheat oven to 350 degrees. Sauté onions and celery in 2
tablespoons of the butter until wilted, not browned. Combine
cornbread and bread crumbs in a large bowl; mix in sautéed
onions, salt and pepper, and parsley. Add beaten eggs and
toss more; moisten with the oyster liquid until moist but not
soggy. Add the oysters. 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.