-
1
Heat the oven to 275 degrees F and arrange a rack in the middle.
-
2
Using your hands, crumble the cornbread into pieces no larger than 3/4 inch onto a rimmed baking sheet.
-
3
Spread into an even layer and bake for 15 minutes.
-
4
Turn off the oven and let the cornbread dry out in the oven overnight.
-
5
The next day, transfer the cornbread to a large bowl and set it aside.
-
6
Heat the oven to 350 degrees F with the rack in the middle.
-
7
Coat a 13-by-9-inch baking dish with butter; set aside.
-
8
Melt 1 1/2 sticks of the measured butter in a large frying pan over medium-high heat.
-
9
Add the celery, celery root, and onion, season with salt, and cook, stirring occasionally, until softened, about 10 minutes.
-
10
Add the thyme and celery seeds and cook, stirring occasionally, until fragrant, about 1 minute.
-
11
Season with salt and pepper and transfer to the bowl with the cornbread.
-
12
Drizzle the stock or broth and the oyster liquid into the bowl and stir until completely incorporated.
-
13
Fold in the oysters, eggs, and parsley.
-
14
Transfer the stuffing to the prepared baking dish.
-
15
Cut the remaining 1/2 stick of butter into small pieces and scatter them over the top of the stuffing.
-
16
Bake until golden brown on top, about 40 minutes.
