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Stuffing & Dressing
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Stuffing & Dressing

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.

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