1/2 c Chopped celery -cornbread
1/2 c Chopped onion 1/4 c Chopped fresh parsley
1 c Sliced mushrooms 1 ts Dried basil
1/2 c Vegetable stock 1 ts Paprika
4 c Bread crumbs (mixture of day 1 ts Salt
-old white, whole wheat and 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%
Yields
6 servings