On paper, this recipe doesn't look like a very firm stuffing, (which is my preference!) will result. So, my suggestion would be to replace half the water, add an egg, whisk in this mix away from the heat, and finally, massage the croutons through. Bye the way, I applaud your idea of using croutons! I've always used fresh breadcrumbs. I can't wait to try your idea; my gut-feeling is the texture will be great!

I would go the less salt and replace it with soy sauce.

I think you need to be put over someone's knee and spanked for using skewers: Roasted Chickens deserve to be trussed!

Also, the cooking temp seems low, and the time seems long.