| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Eggs | Fruit, Holiday, Stuffing | 8 | Servings | |
INGREDIENTS
| 1 | c | Celery; sliced |
| 3/4 | c | Onion; chopped |
| 1 1/2 | c | Chicken broth; reduced sodium |
| 8 | sl | Wheat bread; cubed and dried |
| 2 | tb | Dried parsley |
| 1 1/2 | ts | Poultry seasoning |
| 1/2 | ts | Salt |
| 2 | lg | Egg whites |
| 1/4 | c | Dried apricots; chopped |
INSTRUCTIONS
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@postoffice.worldnet.att.net>
A Message from our Provider:
“There is hope. There is Jesus”