Recipe: Light oyster dressing

Cynthia - here is a recipe for oyster dressing from the Cooking Light Magazine's website (I haven't tried it). They also have recipes for low-fat cornbread, in case that helps. www.cookinglight.com

Oyster Dressing

2 tablespoons margarine
11/2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, minced
12 cups (1-inch) cubed French bread (about 1 pound)
2 cups herb-seasoned stuffing mix
1/2 cup water
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (10-ounce) containers standard oysters, undrained
1 cup chopped green onions
1/2 cup finely shredded Parmesan cheese
Cooking spray

Preheat oven to 350`. Melt margarine in a Dutch oven over medium-high heat. Add 11/2 cups onion, bell pepper, celery, and garlic; saute 5 minutes or until tender. Add bread and next 6 ingredients (bread through oysters); cook 7 minutes or until done, stirring constantly. Remove from heat; stir in green onions and cheese. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350` for 30 minutes.
Yield: 12 servings (serving size: 1 cup).

CALORIES 290 (21% from fat); FAT 6.7g (sat 1.9g, mono 1.8g, poly 1.7g); PROTEIN 13.4g; CARB 43.1g; FIBER 1.80g; CHOL 49mg; IRON 6.80mg; SODIUM 739mg; CALC 128mg