Bring out the Best Taste in Your Oyster Stuffing!
Food trends come and go like fashion. Today, a bell bottom, tomorrow a skinny, times keep changing. Monumental improvements stay like the button fly. Same true with food. Your dinner guests may search out gluten free foods or low carb alternatives. Quinoa, high in protein and gluten free or a 7-grain bread with fiber benefits substitute more traditional ingredients like 2-day old Italian bread for oyster stuffing. Quinoa, seeds from a flowering plant has found its presence in pasta, burgers, and even desserts. The change has taken root, and just like fashion trends, a healthy diet has become the norm. Warm up to your dinner guests with some nutritious eats!
How can I make a Healthy Oyster Stuffing?
Gather the ingredients carefully, based on diet trends and necessities as in lower sugar or carbs, etc. In this recipe, quinoa substitutes the starchy bread for a higher protein choice. The olive oil intensifies the Italian seasonings and complements the briny sweet oysters.
Ingredients ~ 1 chopped celery rib, 1 diced Vidalia onion, ¼ cup extra virgin olive oil, 2 tsp. minced fresh parsley, ¼ cup Italian Seasoning, 1/8 tsp. thyme, 1/8 cup grounded pepper, 3 cups quinoa, 3 tbsp. egg whites, 2/3 cup vegetable broth, 1 cup shucked oysters.
Get Cooking ~ In a small skillet, sauté the celery and onion in the olive oil. Once lightly browned, pour all contents into a large bowl and fold in parsley, all seasonings, and quinoa. Then introduce the egg whites, broth and oysters.
Let it bake baby! Transfer all the mix to a greased casserole dish and put the lid on. Bake at 350 °F for 20 minutes. Then uncover the dish and finish baking for another 10 minutes until the internal temperature reaches 160°F and the top portion achieves a slight golden brown.
Let cool a bit and serve with all your headliners. With such a healthy oyster stuffing choice, your guests will place it on the top of the “go-tos”, joining the steamed crabs and pan-seared scallops!
