Corn Bread Oyster Stuffing

• 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 400u0b0.
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 375u0b0.
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 375u0b0 for 35 minutes or until lightly browned.

bread mix, milk, egg whites, links, cooking spray, onion, shiitake mushrooms, oysters, bread, egg substitute, milk, fresh sage, rosemary, parsley, salt

Taken from www.myrecipes.com/recipe/corn-bread-oyster-stuffing (may not work)