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Ingredientes
- 6 c. dry bread cubes
- 1/2 c. real butter
- 3 tbsp. minced parsley
- 1/2 c. coarsely minced onion
- 1/2 c. minced celery
- 1/2 teaspoon dry leaf
- Sage, crushed
- 1 teaspoon dry thyme, crushed
- 1/4 teaspoon salt
- Pepper to taste
- 3/4 c. chicken bouillon
- 3 Large eggs
Direcciones
- Place bread cubes in bowl. Heat butter in skillet and saute/fry parsley, onions, celery and herbs; sprinkle with salt and pepper. Cook for 5 min, stirring. Add in to bread cubes and toss.
- Blend bouillon and Large eggs together. Stir into bread cubes and blend. Loosely stuff neck and body cavities of chicken. With a portion of dressing. Put remainder in greased baking dish. Cover and bake along with chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 426 | |
| Calories from Fat 143 | 34% |
| Total Fat 16.11g | 20% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 754mg | 31% |
| Potassium 192mg | 5% |
| Total Carbs 57.48g | 15% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.58g | 2% |
| Protein 13.3g | 21% |
