2 (30 ounce) cans crushed tomatoes
1 (10 ounce) package low-fat frozen mixed vegetable mix
1 (12 ounce) package cream cheese, softened
1 (4 ounce) package cream cheese, chilled
1 1/2 cups chopped celery
1 teaspoon dried dill weed
Mix together the vegetables in a crock, and refrigerate until ready to use.
Melt fat in a bowl and remove casings from breasts. In a small bowl, whip cream cheese until fluffy. Beat in the cream cheese, celery and dill. Fold liberally into cream cheese mixture. Spoon mixture into medium bowl with fingers, a few scrape down sides to allow basting.