"lite" Apricot Stuffing
| 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 | Wheat bread, cubed and dried | |
| 2 | T | Dried parsley |
| 1 1/2 | t | Poultry seasoning |
| 1/2 | t | Salt |
| 2 | 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>
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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 276.6mg
Potassium: 167mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 3.3g
Protein: 2g