Yield:

6 Servings

Ingredients:

 1/2  c  celery; chopped 
 1/2  c  onion; chopped 
 1  c  mushrooms; sliced 
 1/2  c  vegetable stock 
 4  c  bread crumbs 
 1/4  c  parsley; chopped, fresh 
 1  ts  basil; dried 
 1  ts  paprika 
 1  ts  salt 
 3   egg white 

Preparation for Low Fat and Healthy Three bread dressing Recipe:

Preheat oven to 350*. Saute celery, onions and mushrooms in vegetable
stock for 2 minutes. Combine all dry ingredients with the vegetable
mixture. Beat egg whites and add to the mixture so that the
ingredients bind. Pour into a medium sized, lightly oiled baking
dish. Bake for 30 minutes or until the crust begins to brown. Serves
6 Note: You can also use the leftover stock from your turkey or
chicken if you put the juice in a jar and put it in the refrigerator.
Make sure that you scrape off the fat that will rise to the top.

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