Diabetic Recipes
Roasted Chicken with Sage Dressing
Ingredients
- 2 cups unseasoned dry bread cubes
- 1/2 cup chopped onion
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped fresh sage
- 1 egg, beaten
- 3/4 cup chicken broth
- 1 (3 to 4 pound) roasting chicken
- Melted butter or margarine (optional)
Instructions
- 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 375 degrees F 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.
Nutrition
Per serving: 359 calories, 128 mg sodium, 85 mg cholesterol, 26 gm carbohydrate, 42 gm protein, 8 gm fat
Exchanges per one serving (prepared with egg substitute and low-sodium chicken broth, without butter or margarine, and skin removed after baking): 4 lean meat, 2 starch, 1 vegetable
Attribution
Taste of Home magazine - December/January 1994