ROASTED CHICKEN WITH SAGE DRESSING
Ingredients
- 2 each C. unseasoned dry bread cubes
- 0.5 each C. chopped onion
- 0.3 each C. chopped fresh parsley
- 3 each T. chopped fresh sage
- 1 each egg, beaten
- 0.8 each C. chicken broth
- 1 each (3 to 4 lb.) roasting chicken
Instructions
- 1
Melted butter or margarine (optional) In a large bowl, combine bread cubes, onion, parsley, sage and the egg.
- 2
Add enough broth until stuffing is moistened and holds together.
- 3
Stuff loosely into chicken.
- 4
Fasten with skewers to close.
- 5
Place with breast side up on a shallow rack in roasting pan.
- 6
Brush with butter if desired.
- 7
Bake, uncovered, at 375ºF for 1 3/4 to 2 1/4 hours or until juices run clear.
- 8
Baste several times with pan juices or butter.
- 9
Prepare gravy if desired.
- 10
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