Corn Bread Oyster Stuffing

Name: Corn Bread Oyster Stuffing
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

17 ingredients

5 steps

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; saute 5 minutes or until tender. Stir in sausage and spinach; saute 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.