Cornbread Dressing with Oysters

8 to 10 cups coarsely crumbled cornbread
2 slices white bread, toasted and torn into small pieces
2 large hard-boiled 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

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.