Ingredients
8 to 10 cups coarsely crumbled cornbread2 slices white bread, toasted and torn into small pieces2 large hard-boiled eggs, chopped2 cups chopped celery1 cup chopped onion1 pint shucked oysters, drained and chopped, or 2 cans (8 ounces each) whole oysters, drained and chopped1/2 cup egg substitute1 teaspoon poultry seasoning5 to 6 cups turkey or chicken broth
Preparation
Combine the first eight ingredients in a large bowl. Stir in enough broth to make the mixture very wet. Pour into a greased 13x9-in. baking dish or shallow 3-qt. baking dish.
Bake, uncovered, at 400° for 45 minutes or until lightly browned.
