2 C. unseasoned dry bread cubes 1/2 C. chopped onion 1/4 C. chopped fresh parsley 3 T. chopped fresh sage 1 egg, beaten 3/4 C. chicken broth 1 (3 to 4 lb.) roasting chicken Melted butter or margarine (optional)
In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add enough broth until stuffing is moistened and holds together. Stuff loosely into chicken. Fasten with skewers to close. Place with breast side up on a shallow rack in roasting pan. Brush with butter if desired. Bake, uncovered, at 375ºF for 1 3/4 to 2 1/4 hours or until juices run clear. Baste several times with pan juices or butter.
Prepare gravy if desired. Diabetic Exchanges: One serving (prepared with egg substitute and l
ow−sodium chicken broth, without butter or margarine, and skin removed after baking) equals 4 lean meat, 2 starch, 1 vegetable
359 calories, 128 mg sodium, 85 mg cholesterol, 26 gm carbohydrate, 42 gm protein, 8 gm fat
In a large bowl, combine bread cubes, onion, parsley, sage and the egg. Add enough broth until stuffing is moistened and holds together. Stuff loosely into chicken. Fasten with skewers to close. Place with breast side up on a shallow rack in roasting pan. Brush with butter if desired. Bake, uncovered, at 375ºF for 1 3/4 to 2 1/4 hours or until juices run clear. Baste several times with pan juices or butter.
Prepare gravy if desired. Diabetic Exchanges: One serving (prepared with egg substitute and l
ow−sodium chicken broth, without butter or margarine, and skin removed after baking) equals 4 lean meat, 2 starch, 1 vegetable
359 calories, 128 mg sodium, 85 mg cholesterol, 26 gm carbohydrate, 42 gm protein, 8 gm fat
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