Corn Bread Oyster Stuffing

Corn Bread Oyster Stuffing

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

  • Yield: 10 servings (serving size: about 1 cup)


  • 1 none (6-ounce) package yellow corn bread mix (such as Martha White)
  • 2/3 cup fat-free milk
  • 2 none large egg whites, lightly beaten
  • 2 none links (about 6 ounces) andouille sausage, chopped (such as Gerhard's)
  • none Cooking spray
  • 1 1/2 cups chopped onion
  • 2 none (3 1/2-ounce) packages shiitake mushrooms, stems removed and caps quartered
  • 1 none (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 none (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.

Nutritional Information

Amount per serving
  • Calories: 230none
  • Calories from fat: 31%
  • Fat: 8.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.3g
  • Carbohydrate: 26.5g
  • Fiber: 2.9g
  • Cholesterol: 44mg
  • Iron: 5.9mg
  • Sodium: 675mg
  • Calcium: 141mg

Go to Full Version of

Corn Bread Oyster Stuffing Recipe