20 slices stale white bread
1 pan stale corn bread, crumbled
1/2 cup unsalted butter, 1 stick
2 cups very finely chopped white or yellow onions
3 bunches green onions with tops, very finely chopped
2 cups very finely chopped celery
1 tablespoon or more salt
1 teaspoon or more pepper
4 cups homemade chicken broth
1 pint shucked oysters, drained, optional
Toast white bread and tear into very small pieces. Mix with corn bread in large bowl. Melt butter in skillet and add onions, green onions and celery. Sauté until translucent. Add to bread mixture and season with salt and pepper. Add just enough of the chicken broth gradually to bind the mixture, checking by pressing mixture with spoon and stopping when the broth begins to seep into the bowl. Adjust seasoning. Stir in oysters.
Spoon into a large baking dish. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake for 20 minutes longer or until top is brown and center is firm.