Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in the cast-iron skillet. Melt the butter in the oven for approximately 5 minutes.

Pour the melted butter from the skillet into the mixing bowl, then mix all the ingredients together.

Pour the cornbread mixture into the skillet and bake for 20-25 minutes.

Once the baking time is complete, let the cornbread cool for about 10 minutes.

Slice the bread lengthwise, then cut it across into 1-inch cubes, and set them aside.

Grease a baking dish and transfer the reserved cornbread cubes to the greased dish. Set the cornbread cubes aside.

In a saucepan, sauté the ¼ cup of butter, chopped onion, celery, thyme, rosemary, and sage.

Stir to coat the vegetables in the herbs and melted butter, then sauté until they soften and turn slightly brown.

Drain the oyster juice, then chop the oysters and add them to the simmering mixture along with the chicken stock, salt, and pepper, stirring to combine.

Remove the oyster and herb mixture from the stovetop and set aside.

Allow the mixture to cool until it is safe to touch, then combine it with the egg. This prevents the egg from cooking and scrambling due to residual heat.

While the oyster and herb mixture is cooling, beat the egg and parsley in a medium-sized bowl.

Pour the egg and parsley mixture over the cubed cornbread in the set-aside baking dish, and gently fold in the mixture evenly with the bread cubes.

Then, pour the cooled oysters and herb mixture into the cornbread and egg mixture, evenly distributing it with your pour.

Cut the 1 tablespoon of butter into small pieces and scatter them evenly on top of the dressing.

Cover the baking dish with foil and bake at 350 degrees F for 35 minutes.

Uncover and bake for an additional 10-15 minutes, or until golden brown, then serve warm and enjoy! Optionally, serve with gravy on top.