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Ingredients
- 2 cups sliced fresh mushrooms
- 1/4 cup margarine or butter, divided
- 1-1/2 cups water
- 1/4 cup GREY POUPON Country Dijon Mustard, divided
- 1-1/4 tsp. dried thyme leaves, divided
- 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
- 1 broiler-fryer chicken (3-1/2 lb.) Safeway 1 lb For $1.99 thru 02/09
Method
- Heat oven to 375F.
- Cook and stir mushrooms in 2 Tbsp.
- margarine in medium saucepan on medium-high heat 2 min.
- or until tender.
- Stir in water, 3 Tbsp.
- mustard and 1/4 tsp.
- thyme.
- Bring to boil.
- Remove from heat.
- Stir in stuffing mix; spoon loosely into body cavity of chicken.
- Tie legs to tail.
- Twist wing tips under back.
- Place chicken, breast-side up, on wire rack in shallow roasting pan.
- Melt remaining margarine; mix with remaining mustard and thyme.
- Brush over chicken; cover loosely with foil.
- Bake 1 hour 45 min.
- or until chicken is done (165F), removing foil for the last 45 min.
- Let stand 10 min.
- before carving.
