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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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