Corn Bread Oyster Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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If you use fresh oysters in the shell, buy about three dozen. We opted for the preshucked variety for convenience. Ingredients:
1 (6-ounce) package yellow corn bread mix (such as martha white) |
2/3 cup fat-free milk |
2 large egg whites, lightly beaten |
2 links (about 6 ounces) andouille sausage, chopped (such as gerhard's) |
cooking spray |
1 1/2 cups chopped onion |
2 (3 1/2-ounce) packages shiitake mushrooms, stems removed and caps quartered |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (1-pound) container standard oysters, undrained |
4 cups cubed day-old french bread |
1/2 cup half-and-half |
1/3 cup egg substitute |
1/4 cup fat-free milk |
2 teaspoons chopped fresh sage |
1 teaspoon chopped fresh rosemary |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 400°.
2. 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.
3. Reduce oven temperature to 375°.
4. 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.
5. 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.
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