Yield: 5 cups, enough for a 5 pound chicken or 6 pork chops.
For a seafood variation, add 3 ounces chopped fresh oysters to the mixture before baking it. For a vegan version, substitute olive oil for the butter and water or vegetable stock for the broth.
Per serving: Calories 250; Carbohydrates 19g; Protein 5g; Fat 18g including sat. fat 7g; Cholesterol 45mg; Sodium 720mg; Calcium 87mg; Dietary fiber 2g
Exchanges: 1 vegetable, 1 bread/ starch and 3 1/2 fat
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