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

Recipe by Cooking Light July 2005


Recipe Summary test

10 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

230 calories; calories from fat 31%; fat 8.1g; saturated fat 2.8g; mono fat 3.1g; poly fat 1.2g; protein 12.3g; carbohydrates 26.5g; fiber 2.9g; cholesterol 44mg; iron 5.9mg; sodium 675mg; calcium 141mg.