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

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.