November 17 2013
6 slices Ezekiel bread
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free low sodium chicken broth
1/4 cup egg whites
2 tbsp. olive oil
4 cloves garlic, finely chopped
salt, pepper, rosemary, thyme, to taste
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale OR lightly toast bread before starting.
Preheat oven to 350 degrees.
Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes on the bottom of the dish.
In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.
Add egg whites and oil to broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not soggy. If you need to add a touch of water, do so.
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil slightly mix, if needed. Put back in oven for an additional 15 minutes.
TIP ***I like to turn on broil for the last few minutes to allow the top to get slightly crispy:)