Sage Dressing for Chicken

Preheat oven to 350°F. If using the roasting chicken, prepare it by rinsing inside and out, then patting dry with paper towels.

In a large bowl, combine the unseasoned dry bread cubes, rubbed dried sage, and chopped onion, mixing gently to distribute the sage evenly throughout the bread.

In a small bowl, whisk together the egg and low sodium chicken broth until well combined.

Pour the egg and broth mixture over the bread cube mixture, then add the chopped fresh parsley and toss gently until all bread cubes are moistened but not soggy.

If stuffing the roasting chicken, loosely fill the cavity with the dressing mixture, being careful not to pack it tightly as it will expand during cooking.

Transfer any remaining dressing to a greased 9×13 inch baking dish and cover tightly with foil.

Place the stuffed chicken (if using) on a roasting pan, or bake the dressing in the prepared baking dish at 350°F.

If the dressing is baking separately from chicken, bake for 30 to 35 minutes until the top is golden brown and the dressing is heated through, removing the foil for the last 10 minutes to allow browning.

If the dressing was stuffed into the chicken, allow the bird to rest for 10 minutes after the total cooking time before carving and serving.