Yield:
6 ServingsIngredients:
| 1/2 | c | celery, celery; chopped |
| 1/2 | c | onions onion; chopped |
| 1 | c | mushrooms, 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 vegetablestock 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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