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Nell Bass, Macon, Georgia TEST KITCHEN APPROVED Cornbread Dressing with Oysters Ingredients 8 to 10 cups coarsely crumbled cornbread 2 slices white bread, toasted and torn into small pieces 2 hard-boiled large eggs, chopped 2 cups chopped celery 1 cup chopped onion 1 pint shucked oysters, drained and chopped, or 2 cans (8 ounces each) whole oysters, drained and chopped 1/2 cup egg substitute 1 teaspoon poultry seasoning 5 to 6 cups turkey or chicken broth Shop Recipe Directions 1 Combine the first eight ingredients in a large bowl

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