Roasted Chicken With Sage Dressing

Ingredients and Instructions

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