Sue Freeman 8-5-98
Sage Dressing For Chicken
2 cups unseasoned dry bread cubes
1/2 cup chopped onion
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh sage or
1 tablespoon rubbed dried sage
1 egg, beaten
1/2 to
3/4 cup chicken broth
1 (3- to 4-pound) roasting chicken
Melted butter or margarine, optional
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Preheat oven to 375.
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, for 1-3/4 to 2-1/4 hours
or until juices run clear. Baste several times with pan juices or
butter.