ROAST CHICKEN WITH CORN BREAD STUFFING

INGREDIENTS

- 1 roasting chicken (about 3 pounds)
- Vegetable cooking spray
- 1-1/2 teaspoons dried rosemary leaves, divided
- 1-1/2 cups thinly sliced celery
- 3/4 cup chopped onion
- 1/4 cup coarsely chopped pecans, optional
- 3/4 teaspoon dried sage leaves
- 1/4 teaspoon dried thyme leaves
- 3 cups corn bread stuffing mix
- 1-1/2 cups reduced-sodium chicken broth
- Salt and pepper, to taste
- 2 egg whites or 1/4 cup no-cholesterol real egg product

DIRECTIONS

Spray chicken with cooking spray; sprinkle with 1 teaspoon
rosemary. Roast chicken on rack in roasting pan at 375 F.
until meat thermometer inserted in thickest part of thigh,
away from bone, registers 170 degrees (chicken leg will move
freely and juices will run clear), about 1-1/2 hours. Let
chicken stand 10 minutes before carving.

While chicken is cooking, spray medium skillet with cooking
spray; heat over medium heat until hot. Saute celery, onion,
and pecans until vegetables are tender, 3 to 5 minutes. Stir
in sage, thyme, and remaining 1/2 teaspoon rosemary; cook
over medium heat 1 to 2 minutes.

Add vegetable mixture to stuffing mix in large bowl; add chicken
broth and toss. Season to taste with salt and pepper. Mix
in egg whites. Spoon stuffing into greased 2-quart casserole.

Bake, covered, in oven with chicken during
last 30 to 45 minutes roasting time.