---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Low-cal
       Yield: 6 servings
       2 c  Unseasoned dry bread cubes
     1/2 c  Chopped onion
     1/2 c  Chopped fresh parsley
       1 tb Rubbed dried sage
       1 ea Egg ( egg substitute)
     1/2 c  Low sodium chicken broth
       1 ea Roasting chicken (3-4lb)
   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 breast
   side up on a shallow rack in a roasting pan.
   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.
   DIABETIC EXCHANGE: One serving (with skin removed
   after baking) equals 4 lean meat, 2 starch, 1
   vegetable; also 359 calories, 128mg sodium, 85mg
   cholesterol, 26gm carbohydrate, 42gm protein, 8gm fat.