Southern Cornbread Oyster Dressing recipe

12 servings

1/4 cup butter

1 red onion, chopped

4 green onions, chopped

2 stalks celery, chopped

3 cups crumbled cornbread

3 cups soft bread cubes

1/2 cup chopped parsley

2 eggs, beaten

1 pint shucked oysters, drained with liquid reserved

salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Butter one 4 quart casserole dish.

Chop the oysters.

Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.

In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid.

Gently toss to mix, add salt and pepper to taste.

Place dressing in casserole dish and dot with remaining butter.

Bake uncovered for 45 minutes or until top is golden brown.