Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ teaspoon | Salt |
| 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@...>