Donna Fales

Corn Bread Oyster Stuffing ( Holiday Recipes, Recipe, Recipes )

If using fresh oysters in the shell, buy about three dozen.

Ingredients

  • 1 (6-ounce) package yellow corn bread mix
  • 2/3 cup fat-free milk
  • 2 large egg whites lightly beaten
  • 2 links (about 6 ounces) andouille sausage, chopped
  • 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.
  6. 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.
  7. Reduce oven temperature to 375°.
  8. 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.
  9. 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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