Corn Bread Oyster Stuffing Recipe

Name: Corn Bread Oyster Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
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 375u00b0.
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 375u00b0 for 35 minutes or until lightly browned.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Corn Bread Oyster Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Bread Oyster Stuffing

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