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Oyster Dressing 

  • 11/2 cups corn bread stuffing mix (such as Pepperidge Farm)

  • 1 (16 oz.) container standard oysters, undrained

  • 4 hard-cooked large eggs

  • Cooking spray

  • cup chopped onion

  • cup chopped fresh parsley

  • cup chopped green bell pepper

  • 3 cups cooked wild rice

  • cup fat-free, less-sodium chicken broth

  • cup sliced green onions

  • tsp. Salt

  • tsp. Black pepper 

Preheat oven to 350 degrees. Prepare stuffing according to package directions, omitting fat. Set aside. Drain oysters in a colander over a bowl, reserving 1/3 cup oyster liquid. Slice eggs in half lengthwise; discard yolks. Finely chop eggs whites.

Heat a large skillet coated with cooking spray over medium heat. Add onion, parsley and bell pepper; cook for 3 minutes or until tender, stirring frequently.

Stir in oysters, cook for 2 minutes. Stir in the prepared stuffing, 1/3 cup oyster liquid, egg whites, wild rice, and remaining ingredients. Spread the dressing in an 8-inch square baking dish coated with cooking spray.

Bake dressing at 350 degrees for 30 minutes or until thoroughly heated. Yield: 10 minutes

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