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Sage and Herb Whole Wheat Stuffing

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

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" cubes. Measure the cubes. There should be 4 cups (adjust amount if necessary). Preheat oven to 325. Prepare a 2-quart casserole dish with cooking spray; set aside. 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.

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