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.
Cooking Light NOVEMBER 2001
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.
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