1/2 cup butter
1 large onion, chopped
6 green onions, chopped
3 stalks celery, chopped
3 1/2 cups crumbled cornbread (my mom makes this from scratch)
3 1/2 cups soft bread crumbs (my mom makes a French bread from scratch)
1/2 cup chopped fresh parsley
salt and pepper to taste
3 large eggs, lightly beaten
2 pints shucked oysters, drained
1/2 cup oyster liquid, drained from oysters
Preheat oven to 350 degrees. Saute onions and celery in 3 tbsp. butter until wilted but not browned. Combine cornbread and bread crumbs in large bowl; mix in sautéed onions, salt and pepper, and parsley. Add beaten eggs and toss more; moisten with oyster liquid until moist but not soggy. Add oysters.
Pat the mixture into a lightly buttered 12 x 15 rectangular cake pan. It should make a 1 inch layer. Dot with remaining butter and bake 45 minutes, until golden brown and set in the center.
You house will start to smell delicious! Enjoy the oyster stuffing - I always do!