Oyster Dressing

Corn bread, wild rice, and oysters combine to create the kind of dressing that can transform a holiday dinner or any other meal of the year.


10 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 140
Caloriesfromfat 13 %
Fat 2 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 8.2 g
Carbohydrate 22.3 g
Fiber 1.8 g
Cholesterol 25 mg
Iron 4.1 mg
Sodium 313 mg
Calcium 43 mg


1 1/2 cups corn bread stuffing mix (such as Pepperidge Farm)
1 (16-ounce) container standard oysters, undrained
4 hard-cooked large eggs
Cooking spray
1/2 cup chopped onion
1/2 cup chopped fresh parsley
1/2 cup chopped green bell pepper
3 cups cooked wild rice
1/2 cup fat-free, less-sodium chicken broth
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 350°.

Prepare stuffing according to package directions, omitting fat. Set aside.

Drain oysters in a colander over a bowl, reserving 1/3 cup oyster liquid.

Slice eggs in half lengthwise; discard yolks. Finely chop egg whites.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add the onion, parsley, and bell pepper; cook for 3 minutes or until tender, stirring frequently. Stir in oysters, and cook for 2 minutes. Stir in the prepared stuffing, 1/3 cup oyster liquid, egg whites, wild rice, and remaining ingredients. Spread the dressing in an 8-inch square baking dish coated with cooking spray. Bake dressing at 350° for 30 minutes or until thoroughly heated.

November 2001
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