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Ingredients:
3 tbl. butter
1 1/2 cups chopped celery
1 1/2 cups chopped onions
1
1/2 cups chopped mushrooms
3/4 cup Italian seasoned bread
crumbs
1/4 cup chopped fresh parsley
1/2 tsp. crushed
rosemary leaves
1/3 cup dry vermouth or white wine
5 lbs. roasting chicken
Instructions:
In large skillet melt butter, add onions, celery and mushrooms.
Sauté
until onions are tender and liquid evaporates. (about 5 minutes - med heat).
Remove from heat.
Gently mix in bread crumbs.
parsley, rosemary and wine until well blended.
Stuff body cavity of chicken with mixture, close with skewers.
Roast
uncovered until cooked and tender. (About 2 1/2 hours or if using a meat thermometer in thigh - 185 degrees).
Remove chicken
from oven and let stand 10-15 minutes before carving.
Serves 6 at 1/2 cup stuffing per person.
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©
2001 Complete Control & Consulting Inc.