If you are using this to stuff a turkey, DO NOT MAKE THIS THE DAY BEFORE! Make
it just before stuffing the turkey right before you bake it. I normally serve it
as a dressing side dish. This will stuff a 10- to 12-pound turkey.
4 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
Pinch cayenne pepper
1/2 teaspoon poultry seasoning
3 cups crumbled cornbread ( homemade or store bought)
Heat oven to 350 degrees F. Lightly butter a large rectangular baking
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 poultry seasoning 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.
From the kitchen of Linda Ann Jolly.
From the Family Recipes Collection of Linda Ann Jolly and Lisa Marie Stephens.