- 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
- 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
How to Make It
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.