Corn Bread Oyster Stuffing

Ingredients

• 6 ounces andouille sausage chopped (such as Gerhard's)
• 4 cups day-old bread french cubed
• 6 ounce corn bread mix white yellow (such as Martha )
• 0.3 cup egg substitute 
• 2 large egg whites lightly beaten
• 0.3 cup milk fat-free
• 0.7 cup milk fat-free
• 2 tablespoons parsley fresh chopped
• 1 teaspoon rosemary fresh chopped
• 2 teaspoons sage fresh chopped
• 0.5 cup half-and-half 
• 1.5 cups onion chopped
• 1 pound standard oysters undrained
• 0.5 teaspoon salt 
• 7 ounce mushroom caps quartered
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
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 37
4. Place sausage in a food processor, and pulse until finely chopped.
5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
6. Add the onion and mushroom caps to pan; saut 5 minutes or until tender. Stir in sausage and spinach; saut 2 minutes.
7. Drain oysters, reserving 1/3 cup oyster liquor.
8. Combine oysters, reserved oyster liquor, corn bread, spinach mixture, French bread, and remaining ingredients in a large bowl; toss well.
9. Place mixture in a 13 x 9-inch baking dish coated with cooking spray.
10. Bake at 375 for 35 minutes or until lightly browned.