In a 6 quart Dutch Oven or casserole, heat water and melt 1 cup of butter. Toss with the cornbread stuffing mix and set aside.
Drain the oysters, then roughly chop them (or just cut in half). Set aside.
In a large frying pan, melt the remaining butter, then sautee the vegetables until tender.
Add salt, pepper, rosemary and oysters, then cook a few more minutes until oysters are cooked through.
Add the oyster mixture to the cornbread pan and mix well.
Notes
I couldn't find 8 ounce packages oof cornbreaad stuffing mix, so combined 3 6-ounce packaages and discarded the extras.The original recipes says this makes 12 cups, enough to fill a 16 pound turkey.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.