8cupswhite toasted bread or 8 cups cornbread crumbsIn my recipe I use biscuits AND cornbread equally. I use Harris Teeter's Take and Bake biscuits and I make a pan of Jiffy cornbread. I bake the biscuits and cornbread the day ahead and let it dry out.
Saute' celery and onion in about a tablespoon of butter until opaque.
In large bowl, crumble the biscuits and cornbread until you have about 8 cups or so.
Heat the milk, oyster liquid, chicken broth and butter in a small saucepan unlit heated through.
Add the celery and onion to the large bowl of bread crumbs.
Add the oysters and all of the spices. Gradually add the liquid mixture until moistened. You may need to add a few more bread crumbs for your desired consistency. I like my mixture to be on the dry side, just slightly moistened.
Grease a casserole dish and bake at 350 degrees for about one hour.