Cranberry-Stuffed Chicken

Yield: 6 to 8 servings

Ingredients

• 1 cup chopped celery
• 1 cup chopped onion
• 2/3 cup dried cranberries
• 1/2 cup + 2 tablespoons butter, divided
• 1 garlic clove, minced
• 3 cups herb seasoned stuffing croutons
• 1 cup crushed corn bread stuffing or crumbled corn bread
• 1 1/2 to 2 cups chicken broth
• 1 (5 to 7 pound) roasting chicken
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon rubbed sage

Instructions

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.

Notes

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