• 2 cups of dry bread cubes
  • 1/2 cup of chopped onion
  • 1/4 cup of chopped fresh parsley
  • 3 tablespoons of chopped fresh sage
  • Egg substitute to represent one egg
  • 3/4 cup of low-sodium chicken broth
  • 1 (small-medium) roasting chicken


Preheat the oven to 375 degrees Fahrenheit. Combine the bread cubes, the chopped onio, parsley and sage and the egg substitute. Continue adding broth until the stuffing is moist and holds together. Loosely stuff the mixture into the chicken and close with skewers if need be. Place the stuffed chicken on a rack, breast side up and sitting in a roasting pan.

Bake the chicken uncovered for between 1 ¾ and 2 ¼ hours, until the juices of the chicken run clear. Baste several times during the course of the cooking with juices from the pan. Remove skin before eating.

Serve with gravy and vegetables (Not included in Nutritional information)

Nutritional information (per serving)

  • 359 calories
  • 128 mg sodium
  • 85 mg cholesterol
  • 26 gm carbohydrates
  • 42 gm protein
  • 8 gm fat

Diabetic Exchange

  • 4 lean meat
  • 2 starch
  • 1 vegetable

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