Apricot Stuffing - cooking recipe

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

Preparation

In a small saucepan, over medium-high heat, combine celery, onion and turkey 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 and cover.
Bake in oven the last 1/2 hour of turkey roasting time.
Makes 8 servings.