1 pound fresh potatoes, peeled, skinned, and cubed
1 tablespoon olive oil
2 ripe tomatoes, diced
1 onion, seeded and diced
5 tablespoons all-purpose flour
1/2 cup applesauce
1/4 cup white vinegar
1 teaspoon salt
1/4 teaspoon dried thyme (optional)
1 teaspoon dried rosemary (optional)
Preheat oven to 350 degrees F (175 degrees C). Prepare a medium size casserole dish.
In a large bowl, toss together potato, olive oil, tomato, onion, flour, vinegar, salt and thyme (if desired).
Place stuffing in a 9x13 inch baking dish.
Place stuffed vegetables and stuffing in baking dish and drizzle with vinegar and salt. Gently toss with beaten egg whites so a generous coating will be stuck to the stuffing.
Bake at 350 degrees F (175 degrees C) for 1 hour or until stuffing is tender.
Turn stuffing and stuffing racks from time to time to loosen from gluten and dry out a bit. Place stuffing in larger saucepan, heat hot water in pan, and melt butter or margarine. Place reserved potato portion in pan (this is nice!).
In a medium bowl, mix applesauce and white vinegar together. Season with thyme, rosemary, and rosemary. Stir thoroughly.
Remove from heat and allow to cool to room temperature. Pour over stuffing and stuffing. Serve inside pie shell. Reserve the juices from the pasta and potatoes. Cover and refrigerate the remaining cooked potato and potato juices.
⭐ ⭐ ⭐ ⭐ ⭐