Three bread dressing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped celery |
| ½ | cup | Chopped onion |
| 1 | cup | Sliced mushrooms |
| ½ | cup | Vegetable stock |
| 4 | cups | Bread crumbs (mixture of day old white, whole wheat and cornbread |
| ¼ | cup | Chopped fresh parsley |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| 3 | Egg whites | |
Directions
Preheat oven to 350ø. 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.
Calories: 150 Fat grams: 3 Fat: 18% From: Shopping with Susan Powter (Stop the Insanity!) Meal Mastered by R. Thompson
Submitted By ROBERTA THOMPSON On 02-02-95