Roast Stuffed Chicken
|Margarine||1⁄2 Cup (8 tbs)|
|Thyme/Tarragon / sage||1 Teaspoon|
|Onion||1 , thinly sliced|
|Water||1⁄2 Cup (8 tbs)|
|Dry breadcrumbs||3 Cup (48 tbs)|
|Celery ribs||2 , thinly sliced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Melt margarine over moderate heat, add onion slices, water and celery.
Cook until vegetables are limp but not brown.
Add parsley, thyme, bread crumbs, salt, pepper and toss all together.
Taste for salt.
Stuffing will be moist, not soggy.
Place very, very loosely in chicken.
Extra stuffing may be foil wrapped and baked during last 30 minutes of roasting.
Serving size: Complete recipe
Calories 4001 Calories from Fat 2314
% Daily Value*
Total Fat 258 g396.9%
Saturated Fat 63.9 g319.7%
Trans Fat 0 g
Cholesterol 1005 mg335%
Sodium 2968.4 mg123.7%
Total Carbohydrates 87 g29%
Dietary Fiber 8.1 g32.2%
Sugars 13.2 g
Protein 317 g634.5%
Vitamin A 132% Vitamin C 51.5%
Calcium 47.1% Iron 105.5%
*Based on a 2000 Calorie diet