In a small saucepan, over medium-high heat, combine celery, onion and turkey broth; bring to boil. Reduce heat to low, cover and simmer 5 minutes or until vegetables are tender.
In large bowl combine celery/onion mixture, bread cubes, parsley, poultry seasoning, salt, egg whites and apricots. Spoon into lightly greased 2-quart casserole; cover. Bake in oven last 1/2 hour of turkey roasting time.