Instructions: In small sauce, over medium high heat, combine celery, onion and trukey broth; bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until vegetables are tender. In a large bowl, combine celery mixture, bread cubes, parsley, poultry seasoning, salt, egg whites and apricots.

Spoon into lightly greased 2 quart casserole; cover. Bake at 350 for 30 minutes or until heated through.

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