Recipes

1 cup up fryer
Salt and pepper
4 cups cubed bread
3/4 cup chopped onion
1 cup diced celery
2 T. chopped parsley
2 large sprigs each thyme and sweet marjoram
3 sage leaves
1 small spring rosemary (2 t. poultry seasoning may be substituted for fresh herbs)
1/2 cup water to moisten stuffing mix
4 T. margarine
1/8 t. garlic powder

Rinse chicken, drain, season with salt and pepper. Saute onion and celery in 2 tablespoons margarine until limp. Add to bread cubes in large mixing bowl. Mince herbs and add. Toss ingredients until well mixed. Add enough water so that stuffing mix will hold together.
Grease 9 inch by 12 inch baking dish. Mound stuffing onto bottom of dish and place chicken parts in single layer on top. Place in 375° oven for about 1 hour. Melt remaining 2 tablespoons in small skillet and add garlic powder. Use to baste chicken several times during baking time.
(Note: Turkey parts may be substituted; increase baking time to 2 hours.)