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Corn Bread Oyster Stuffing

Yield

10 servings (serving size: about 1 cup)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. Reduce oven temperature to 375°.

  4. 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.

  5. 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.