1 (16-ounce) container standard oysters, undrained
4 hard-cooked large eggs
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
How to Make It
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.