Recipe: Sage and Herb Whole Wheat Stuffing (using egg whites)

SAGE AND HERB WHOLE WHEAT STUFFING

12 slices stale whole wheat bread*
1 cup finely chopped onions
1 cup finely chopped celery
1 tsp sage
3/4 tsp marjoram
1/4 tsp black pepper
2 egg whites, whipped
2/3 cup chicken broth

Preheat oven to 325 degrees F. Prepare a 2-quart casserole dish with cooking spray.

Place bread crumbs and cubes in a mixing bowl, and add onions, celery, sage, marjoram, black pepper, and egg whites. Toss to mix well. Slowly add the broth as you continue tossing. Loosely spoon stuffing into the prepared dish.

Bake for 45 minutes.

*To prepare the bread, take 8 of the 12 slices of bread, and tear them into small pieces. Place the pieces in a blender, and process into coarse crumbs. Measure the crumbs. There should be 4 cups (adjust amount if necessary). Take remaining 4 slices of bread, and cut the bread into 1/2-inch cubes. Measure the cubes. There should be 4 cups (adjust amount if necessary).

Servings: 12
Adapted from source: Fat-Free Holiday Recipes by Sandra Woodruff