Corn Bread Oyster Stuffing
Ingredients
Instructions
- Preheat oven to 400°.
- 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.
- Reduce oven temperature to 375°.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
895
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).