|Uncooked rice||2 Cup (32 tbs)|
|Homemade chicken broth/Commercial low-sodium variety||6 Cup (96 tbs)|
|Onions||3 , chopped|
|Celery stalks||4 , chopped|
|Green bell pepper||1 , chopped|
|Water||1 Cup (16 tbs)|
|Vegetable oil spray||1 Tablespoon|
|Mushrooms||1⁄2 Pound, chopped|
|Ground black pepper||To Taste|
|Chopped parsley||1 Tablespoon|
Place rice in chicken broth in a large saucepan over medium-high heat.
Bring to a boil.
Reduce heat and simmer, covered, 30 to 40 minutes, or until rice is tender and liquid is absorbed.
In another saucepan, combine onions, celery and bell pepper with just enough water to cover.
Place over medium-high heat and bring to a boil.
Reduce heat and simmer until tender.
Preheat oven to 325° F.
Lightly spray a large casserole dish with vegetable oil.
In prepared casserole dish, combine rice, onion mixture, mushrooms, black pepper and egg whites.
Cover and bake 45 minutes.
Add parsley, fluff with a fork and bake uncovered 10 minutes longer.
Pack unbaked dressing loosely into cavity of a 12- to 15-pound turkey.
Proceed as directed for a stuffed turkey.