Southern Oyster-cornbread dressing

Course : Dressings
Serves: 8
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For those who love the historic Thanksgiving taste of oysters, this will be a treat!


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

Preparation / Directions:

Preheat oven to 350 degrees Cook onions and celery in 2 tablespoons of the butter until wilted, not browned Combine cornbread and bread crumbs in a large bowl Mix in sauteed onions, salt and pepper, and parsley Add beaten eggs and toss more Moisten with the stock until moist but not soggy Add the oysters Pat the mixture into a lightly buttered rectangular cake pan (1 inch depth) Dot with remaining butter and bake about 45 minutes Cook bacon until until crispy and drain on paper towels Dressing should be golden brown and set in the center Crumble bacon over top of dressing

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