1 pint shucked fresh (live) oysters, drained (reserve ½ cup oyster liquid)
Instructions
Preheat oven to 350°. Lightly butter a large rectangular baking pan.
Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender; remove from heat an add a small pinch of cayenne and let cool.
Combine cornbread and breadcrumbs in a large bowl; gently fold in sautéed onions, salt, pepper, and parsley.
Add beaten eggs and toss more; moisten with the reserved oyster liquid until moist but not soggy. Gently stir in the oysters.
Pat the mixture into the prepared baking 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.
Recipe by Fencerow to Fencerow at http://www.fencerowtofencerow.com/2014/12/20/oyster-dressing/