Lynn's
Apricot Stuffing
1 cup celery -- sliced
3/4 cup onion -- chopped
1 1/2 cups chicken broth
8 slices wheat bread -- cubed and dried
2 tablespoons dried parsley
1 1/2 teaspoons poultry seasoning
Salt & pepper
2 large egg whites
1/4 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.
If everyone is thinking alike, then somebody isn't thinking.
- General George S. Patton,
Jr.