Oysters are a traditional highlight in dressings along the southern coastal states.

Laura Martin
Recipe by Cooking Light November 2006

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Yield:
8 servings (serving size: about 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

145 calories; calories from fat 27%; fat 4.4g; saturated fat 1.6g; mono fat 1.5g; poly fat 0.9g; protein 7.6g; carbohydrates 18.2g; fiber 1.3g; cholesterol 20mg; iron 2.7mg; sodium 431mg; calcium 74mg.
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