Corn Bread Oyster Stuffing

Name: Corn Bread Oyster Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 170 grams links (about andouille sausage, chopped (such as Gerhards); 946 milliliters cubed day-old French bread; 170 grams package yellow corn bread mix (such as Martha White); 79 milliliters egg substitute; 2 larges egg whites, lightly beaten; 59 milliliters fat-free milk; 158 milliliters fat-free milk; 2 Tbsps chopped fresh parsley; 1 teaspoon chopped fresh rosemary; 2 teaspoons chopped fresh sage; 118 milliliters half-and-half; 355 milliliters chopped onion; 454 grams standard oysters, undrained; 1 teaspoons salt; 198 grams packages shiitake mushrooms, stems removed and caps quartered; 283 grams package frozen chopped spinach, thawed, drained, and squeezed dry

Corn Bread Oyster Stuffing might be a good recipe to expand your side dish recipe box. This recipe serves 10. One portion of this dish contains about 10g of protein, 9g of fat, and a total of 215 calories. If you have andouille sausage, milk, half-and-half, and a few other ingredients on hand, you can make it. Thanksgiving will be even more special with this recipe. It is an affordable recipe for fans of Southern food. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

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.

Ingredients you will need

Cornbread

Fat Free Milk

Egg Whites

Reduce oven temperature to 37

Equipment you will use

Oven

Place sausage in a food processor, and pulse until finely chopped.

Ingredients you will need

Sausage

Equipment you will use

Food Processor

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add the onion and mushroom caps to pan; saut 5 minutes or until tender. Stir in sausage and spinach; saut 2 minutes.

Ingredients you will need

Mushrooms

Sausage

Spinach

Onion

Equipment you will use

Frying Pan

Drain oysters, reserving 1/3 cup oyster liquor.

Ingredients you will need

Oysters

Liquor

Combine oysters, reserved oyster liquor, corn bread, spinach mixture, French bread, and remaining ingredients in a large bowl; toss well.

Ingredients you will need

French Bread

Cornbread

Oysters

Spinach

Liquor

Equipment you will use

Bowl

Place mixture in a 13 x 9-inch baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake at 375 for 35 minutes or until lightly browned.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

170grams

links (about andouille sausage, chopped (such as Gerhard's)946milliliters

cubed day-old French bread 170grams

package yellow corn bread mix (such as Martha White)79milliliters

egg substitute 2larges

egg whites, lightly beaten 59milliliters

fat-free milk 158milliliters

fat-free milk 2Tbsps

chopped fresh parsley 1teaspoon

chopped fresh rosemary 2teaspoons

chopped fresh sage 118milliliters

half-and-half 355milliliters

chopped onion 454grams

standard oysters, undrained 1teaspoons

salt 198grams

packages shiitake mushrooms, stems removed and caps quartered 283grams

package frozen chopped spinach, thawed, drained, and squeezed dry

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Schloss Vollrads Riesling Spatlese. It has 4 out of 5 stars and a bottle costs about 29 dollars.