WW Points: 5
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
2 cans sliced mushrooms – (4 oz ea) — drained
12 cups dried whole-wheat bread cubes — (to 13 cups)
1 teaspoon poultry seasoning
1/2 teaspoon freshly-ground black pepper
1 1/2 teaspoons sage
1 teaspoon thyme
1/2 teaspoon marjoram
2 cups unsalted chicken broth – (to 2 1/2 cups)
2 egg whites
1 apple — peeled, chopped
Add chicken broth to a large pot. Add onion, celery, parsley and mushrooms. Bring to a boil. Remove from heat. Add all seasonings and stir well. Add bread cubes and apple. Toss well. Add beaten egg whites and mix well.
Pack lightly into a crock pot. Cover and cook on HIGH heat 45 minutes and then reduce to LOW for 4 to 6 hours. Add water if mixture looks dry.
This recipe yields 6 servings.
Calories 270; Fat (grams) 4; Percent calories from fat 13; Percent polyunsaturated 3; Percent saturated 3; Percent monounsaturated 7; Cholesterol (milligrams) 1; Sodium (milligrams) 850; Protein (grams) 13; Carbohydrate (grams) 46; Fiber (grams) 5.
Source: Mayo Clinic’s Virtual Cookbook, provided by http://www.madsrecipes.com/
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