Southern Cornbread and Oyster Stuffing ---------------------------------------------------------- ---------- Try this Cajun style cornbread "stuffing" for your next Thanksgiving dinner. INGREDIENTS 1/2 cup butter 2 red onions, chopped 8 green onions, chopped 4 stalks celery, chopped 6 cups crumbled cornbread 6 cups soft bread cubes 1 cup chopped parsley 4 eggs, beaten 4 cups shucked oysters, drained with liquid reserved Salt and pepper to taste Preheat oven to 350 degrees. Butter one 4 quart casserole dish. Chop the oysters. Sauté 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. Makes 8 servings __._,_.___
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