CORN BREAD DRESSING with OYSTERS

CORN BREAD DRESSING with OYSTERS

8-10 cups coarsely crumbled corn bread
2 slices white bread, toasted and torn into small pieces
2 hard-cooked eggs, chopped
2 cups chopped celery
1 cup chopped onion
1 pint shucked oysters, drained and chopped or 2 cans
(8-oz.each) whole oysters, drained and chopped
2 eggs, beaten
1 tsp. poultry seasoning
5 to 6 cups turkey or chicken broth

Combine the first 8 ingredients in a large bowl. Stir in enough broth until the mixture is very wet. Pour into a greased 13-x-9-x-2-inch-baking dish or shallow 3-qt. baking dish. Bake, uncovered, at 400^ for 45 minutes or until lightly browned.

Yield: 12-15 servings.