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Add a photoServings: 8
Ingredients
- 1 whl roaster (about 6 pounds)
- 1/4 c. warm water
- 1/4 c. butter or possibly margarine
- 1 c. frzn peas and carrots
- 1 1/2 c. cooked rice
- 2 Tbsp. chopped fresh parsley
- 1/2 tsp dry thyme
- 1 tsp salt or possibly to taste Browning spray (optional)
Directions
- Remove giblets. In a 1-c. glass measuring c., place water and butter; microwave at HIGH (100% power) 1 minute.
- In 1-qt microwave-safe utensil, place peas and carrots; cover. Microwave at HIGH 4 min, stirring once; drain. In a small bowl, combine rice, melted butter mix, peas and carrots, parsley, thyme and salt. Place in cavity of roaster; with rounded wooden picks, fasten skin across cavity opening and at neck. Place roaster, breast side down, on microwave-safe roasting pan. Spray with browning spray or possibly brush roaster with melted butter if you like; cover with wax paper.
- Microwave at HIGH 5 min. Reduce power to MEDIUM-HIGH (70% power). Cook 12 min per lb., brushing with drippings several times during cooking. Halfway through cooking time, turn roaster over, using paper towels to protect hands. Pour off drippings and reserve, if you like. Baste roaster with drippings or possibly use browning spray; cover with wax paper and complete cooking.
- Let stand, covered with aluminum foil, 20 min. Test for doneness after standing; juice should run clear with no hint of pink when thigh is pierced. To serve, spoon stuffing into serving bowl and slice roaster.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 8 servings | |
| Calories 103 | |
| Calories from Fat 52 | 50% |
| Total Fat 5.92g | 7% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 351mg | 15% |
| Potassium 43mg | 1% |
| Total Carbs 10.73g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.87g | 1% |
| Protein 1.76g | 3% |
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