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Stuffing & Dressing

Lynn's Oyster Cornbread 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.

Sauté onions and celery in 2 tablespoons of the butter until wilted, not browned. Combine cornbread and bread crumbs in a large bowl; mix in sautéed 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  pan  and bake about 35-45 minutes, until golden brown and set in the center.
 

The meaning of life is not to be discovered only after death in some hidden, mysterious realm; on the contrary, it can be found by eating the succulent fruit of the Tree of Life and by living in the here and now as fully and creatively as we can.

- Kurtz Paul