Southern Cornbread Oyster Dressing

By: Barrett

"Try this Cajun style cornbread "stuffing" for your next Thanksgiving dinner."

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Original Recipe Yield 12 to 15 servings

Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.
Chop the oysters. Saute 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.