Apricot Stuffing

Name: Apricot Stuffing
Ingredients: 1 celery stalk, sliced; 1 onion, chopped; 1 1/2 c. turkey broth or reduced-sodium chicken bouillon; 16 slices reduced-calorie bread, cubed and dried; 2 Tbsp. dried parsley; 1 1/2 tsp. poultry seasoning; 1/4 tsp. salt; 2 egg whites; 1/4 c. chopped dried apricots

9 ingredients

6 steps

Ingredients

1 celery stalk, sliced
1 onion, chopped
1 1/2 c. turkey broth or reduced-sodium chicken bouillon
16 slices reduced-calorie bread, cubed and dried
2 Tbsp. dried parsley
1 1/2 tsp. poultry seasoning
1/4 tsp. salt
2 egg whites
1/4 c. chopped dried apricots

Directions

1

In a small saucepan, over medium-high heat, combine celery, onion and turkey broth. Bring to a boil.
2

Reduce heat to low, cover and simmer 5 minutes or until vegetables are tender.
3

In a large bowl, combine celery mixture, bread cubes, parsley, poultry seasoning, salt, egg whites and apricots.
4

Spoon into lightly greased 2-quart casserole and cover.
5

Bake in oven the last 1/2 hour of turkey roasting time.
6

Makes 8 servings.