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Ingredients:
1 Cup(s) Celery; sliced
3/4 Cup(s) Onion; chopped
1 1/2 Cup(s) Chicken broth
8 Slice(s) Wheat bread; cubed and dried
2 Tablespoon(s) Dried parsley
1 1/2 Teaspoon(s) Poultry seasoning
1/2 Teaspoon(s) Salt
2 large Egg whites
1/4 Cup(s) Dried apricots; chopped
Directions: 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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