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Cranberry-Stuffed Chicken




  1. In a large skillet, sauté the celery, onion and cranberries in 1/2 cup of butter until tender.
  2. Stir in the garlic, stuffing and enough broth to moisten; set aside.
  3. Place chicken with breast side up on a rack in a roasting pan.
  4. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture.
  5. Melt remaining butter; brush over chicken.
  6. Bake, uncovered, at 350 degrees F for 2 1/2 to 3 hours or until juices run clear and a meat thermometer reads 180 degrees F for the chicken and 165 degrees F for the stuffing, basting occasionally.

Serves 6 to 8

Stuffing may be baked separately in a greased 1 1/2-quart baking dish. Cover and bake at 350 degrees F for 40 minutes.


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