Southern Cornbread and Oyster Dressing

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Southern Cornbread and Oyster Dressing
1/4 cup butter
1 large onion, chopped
4 green onions, 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.
Saute onions and celery in 2 tablespoons of the butter until wilted,
not browned. Combine cornbread and bread crumbs in a large bowl;
mix in sauteed 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 cake 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.