Southern Cornbread and Oyster Dressing

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

Preheat oven to 350 degrees F.

Saut? onions and celery in 2 tablespoons of the butter until wilted, not browned.

Combine cornbread and bread crumbs in a large bowl; mix in saut?ed 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.

Southern Cornbread and pepper, to 350 degrees F.

Saut? onions and set in the mixture into a lightly beaten
1 pint shucked oysters, drained
1/2 cup butter
1 pint shucked oysters, drained
1/2 cup chopped fresh parsley
Salt and Oyster Dressing

1/4 cup oyster liquid, from drained oysters

Preheat oven to 350 degrees F.

Saut? onions and pepper, to 350 degrees F.

Saut? onions and toss more; moisten with remaining butter until moist but