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Title: Three Bread Dressing
Categories: Bread Lowfat Vegetable
Yield: 6 Servings
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped onion |
| 1 | c | Sliced mushrooms |
| 1/2 | c | Vegetable stock |
| 4 | c | Bread crumbs (mixture of day old white, whole wheat and corn |
| 1/4 | c | Chopped fresh parsley |
| 1 | ts | Dried basil |
| 1 | ts | Paprika |
| 1 | ts | Salt |
| 3 | Egg whites |
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.
Calories: 150 Fat grams: 3 Fat: 18% From: Shopping with Susan Powter (Stop the Insanity!) Meal Mastered by R. Thompson
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