Yield: 8 Servings
|1 cup||Celery; sliced|
|¾ cup||Onion; chopped|
|1½ cup||Chicken broth; reduced sodium|
|8 slices||Wheat bread; cubed and dried|
|2 tablespoons||Dried parsley|
|1½ teaspoon||Poultry seasoning|
|2 larges||Egg whites|
|¼ cup||Dried apricots; chopped|
In small sauce, over medium high heat, combine celery, onion and trukey broth; bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until vegetables are tender. In a large bowl, combine celery mixture, bread cubes, parsley, poultry seasoning, salt, egg whites and apricots.
Spoon into lightly greased 2 quart casserole; cover. Bake at 350 for 30 minutes or until heated through.
Recipe By : LIFE Cookbook (church) Posted to MC-Recipe Digest V1 #275 Date: Sun, 3 Nov 1996 02:02:14 +0000 From: Patti McCoy <patti-will-mccoy@...>