(Ingredients:
- 4 tablespoons butter, divided
- 1 cup chopped onion
- 4 green onions, chopped
- 2 stalks celery, chopped
- 3 cups crumbled cornbread
- 3 cups soft bread crumbs
- 1/2 cup minced fresh parsley
- salt and pepper, to taste
- 2 large eggs, lightly beaten
- 1 pint shucked oysters, drained, reserve 1/2 cup liquid
Preparation:
Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned.
Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley.
Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Gently stir in the oysters.
Pat the mixture into a large lightly buttered rectangular baking 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.
More Cornbread Dressing Recipes
Miss Bettie's Cornbread Dressing
Oyster Cornbread Dressing
Southwest Cornbread Dressing
Home-Style Cornbread Dressing
Crockpot Cornbread Dressing
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Cornbread Recipes
Salad Recipes & Dressings
Side Dish Casseroles
Main Dish Casseroles
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