Instructions: PANTRY: Light and Easy Stock starts with canned broth and gets a flavor boost from vegetables and herbs and optional wine. See separate recipe.

Place the bread cubes in a large mixing bowl and pour over the stock to moisten. It should be thoroughly moistened, but not soggy.

Peel the onions and cut in half lengthwise. Slice, crosswise, into 1/2" slices.

Trim the tough tops and root ends from the leeks. Slice, lengthwise, 3/4ths of the way through. Wash thoroughly, holding the layers apart to remove all of the grit. Slice, crosswise, into 1/2" slices

Peel the garlic and lightly crush the cloves,

Slice the celery into 1/2" slices.

Place all of the vegetables in a single layer on heavy baking sheets. Toss with the olive oil. (There should be just enough to coat.) Place in a preheated 450F. oven for 12 to 15 minutes. Stir twice so the vegetables on the edge wont get too brown. Remove and cool. Place on a cutting board and chop into a fine dice. Add to the bread mixture.

Add the parsley.

Beat together the eggs and the whites. Toss into the mixture with the seasonings. (To correct the seasonings, cook a small amount in the microwave and taste.)

Spray 1 or 2 shallow baking dishes with non-stick vegetable spray. Bake in a preheated 375F. oven until hot through and lightly browned. 45 minutes to 1 hour.

Makes 12 to 16 servings.

in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie

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