Ingredients:

8-10 slices light/low calorie bread
1 1/2 cups fat-free broth (any will do)
1 1/2 cup chopped onion
1 1/2 cup chopped celery
¼ cup finely chopped apples (I leave the skin on )
1/3 cup liquid egg whites
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 tbsp fresh sage
2 tbsp. liquid butter buds (or a light butter)
salt and pepper to taste

Directions:
Let bread sit out overnight to dry out.

Preheat oven to 325 degrees.

In a medium pot, combine all ingredients except for bread and egg whites and cook for about 15 minutes over low to med heat.  Break bread into small ½” pieces and put into a large pan sprayed with non stick spray.

When mixture is done cooking,  pour onto bread, covering all the pieces.

Mix in the egg whites. If bread  does not seem wet enough (you don’t want them soggy, but want them moist), add a tbsp or two of warm water.

Add salt and pepper to taste.

Cover dish with foil, put in oven and cook for about 25 minutes.  After approx 15 min take it out, fluff it  and place back in oven, uncovered for about another 15 minutes.