Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1/4    cup           butter 
  1       large         chopped onion 
  4       green         chopped onions 
  2       stalks        chopped celery
  3       cups          crumbled buttermilk 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
   1/2    pound         bacon

Preparation:

Preheat oven to 350 degrees Cook 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 stock until moist but not soggy Add the oysters Pat the mixture into a lightly buttered rectangular cake pan (1 inch depth) Dot with remaining butter and bake about 45 minutes Cook bacon until until crispy and drain on paper towels Dressing should be golden brown and set in the center Crumble bacon over top of dressing