Corn Bread Oyster Stuffing


If you use fresh oysters in the shell, buy about three dozen. We opted for the preshucked variety for convenience.


10 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 230
Caloriesfromfat 31 %
Fat 8.1 g
Satfat 2.8 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 12.3 g
Carbohydrate 26.5 g
Fiber 2.9 g
Cholesterol 44 mg
Iron 5.9 mg
Sodium 675 mg
Calcium 141 mg


1 (6-ounce) package yellow corn bread mix (such as Martha White)
2/3 cup fat-free milk
2 large egg whites, lightly beaten
2 links (about 6 ounces) andouille sausage, chopped (such as Gerhard's)
Cooking spray
1 1/2 cups chopped onion
2 (3 1/2-ounce) packages shiitake mushrooms, stems removed and caps quartered
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (1-pound) container standard oysters, undrained
4 cups cubed day-old French bread
1/2 cup half-and-half
1/3 cup egg substitute
1/4 cup fat-free milk
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
2 tablespoons chopped fresh parsley
1/2 teaspoon salt


Preheat oven to 400°.

Prepare corn bread mix according to package directions, using 2/3 cup fat-free milk and 2 egg whites; cool completely. Crumble to measure 3 cups; reserve remaining corn bread for another use.

Reduce oven temperature to 375°.

Place sausage in a food processor, and pulse until finely chopped. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the onion and mushroom caps to pan; sauté 5 minutes or until tender. Stir in sausage and spinach; sauté 2 minutes.

Drain oysters, reserving 1/3 cup oyster liquor. Combine oysters, reserved oyster liquor, corn bread, spinach mixture, French bread, and remaining ingredients in a large bowl; toss well. Place mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 375° for 35 minutes or until lightly browned.