Total Calories: 420
Place bread cubes in a large bowl set aside.
In a medium skillet over medium heat, saute onion, celery and parsley in butter or margarine until onion is tender. Sprinkle with sage, thyme, salt and pepper. Pour over bread and toss to mix.
In a small bowl, beat eggs. Stir in chicken broth until blended. Pour over bread mixture and toss until well coated.
Loosely spoon into body cavity of a 4 to 5 pound roasting chicken. Place any remaining stuffing in a greased casserole. Cover and bake along with chicken during last 30 minutes.
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