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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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. Ingredients:
1 1/2 cups corn bread stuffing mix (such as pepperidge farm) |
1 (16-ounce) container standard oysters, undrained |
4 hard-cooked large eggs |
cooking spray |
1/2 cup chopped onion |
1/2 cup chopped fresh parsley |
1/2 cup chopped green bell pepper |
3 cups cooked wild rice |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup sliced green onions |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 350°.
2. Prepare stuffing according to package directions, omitting fat. Set aside.
3. Drain oysters in a colander over a bowl, reserving 1/3 cup oyster liquid.
4. Slice eggs in half lengthwise; discard yolks. Finely chop egg whites.
5. 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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