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Oyster Dressing

Yield 8 servings (serving size: about 1 cup)
Oysters are a traditional highlight in dressings along the southern coastal states.

Ingredients

  • 3 slices center-cut bacon, diced (uncooked)
  • 1 cup diced onion (about 1 medium)
  • 1/2 cup diced celery (about 1 stalk)
  • 1/4 cup diced green onions
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 6 cups (1-inch) cubed, toasted Italian bread (about 8 ounces)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup water
  • 2 large egg whites, lightly beaten
  • 1 cup shucked oysters, rinsed (about 16)
  • Cooking spray
  • 1/4 cup (1 ounce) shredded Parmesan cheese

Nutrition Information

  • calories 145
  • caloriesfromfat 27 %
  • fat 4.4 g
  • satfat 1.6 g
  • monofat 1.5 g
  • polyfat 0.9 g
  • protein 7.6 g
  • carbohydrate 18.2 g
  • fiber 1.3 g
  • cholesterol 20 mg
  • iron 2.7 mg
  • sodium 431 mg
  • calcium 74 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set the bacon aside. Add 1 cup diced onion and diced celery; sauté for 5 minutes or until tender. Add diced green onions, garlic, fresh thyme, salt, and red pepper; sauté for 1 minute. Remove from heat.

  3. Combine bread, onion mixture, and cooked bacon in a large bowl. Add broth, 1/4 cup water, and egg whites, stirring gently until combined. Gently fold in oysters. Spoon the mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake an additional 30 minutes or until golden brown. Let stand 5 minutes before serving.