Filling:
1 tsp. olive oil
2 onions, thinly sliced (2 C.)
2 cloves garlic, minced (2 tsp.)
1 T. chopped fresh thyme or 1 tsp. dried thyme leaves
3 T. all-purpose white flour
1 1/2 C. defatted reduced-sodium chicken broth
3/4 C. fresh apple cider
2 1/2 C. diced cooked turkey or chicken
1/2 lb. turkey kielbasa, sliced 1/4-inch thick (1 1/2 C.)
1 lb. sauerkraut (2 C.), rinsed and squeezed dry
2 T. grainy mustard
Salt & freshly ground black pepper to taste

Topping:
2 large egg whites
1/4 C. low-fat milk
1/4 tsp. salt
1 loaf unsliced seeded rye bread (1 lb.), crust trimmed, cubed (8 C.)

To Make Filling: Preheat oven to 350�F. In a large skillet or Dutch oven, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and thyme and cook until fragrant, about 1 minute more. Add flour and cook, stirring constantly, until the flour starts to turn golden, about 2 minutes. Stir in chicken broth and cider and bring to a simmer, stirring constantly, until the sauce thickens, about 5 minutes. Remove from the heat and add turkey or chicken, turkey kielbasa, sauerkraut and mustard; season with salt and pepper. Transfer to a deep 10-inch pie pan or other 2-quart baking dish and set aside. To Make Topping: In a large bowl, whisk together egg whites, milk and salt. Add bread cubes and toss to coat. Scatter over the top of the filling. Set the baking dish on a baking sheet and bake for 25 to 30 minutes, or until the topping is golden and the filling is bubbling.

Yield: 6 servings
Calories: 430
Fat: 8g
Fiber: 8g