Cranberry Stuffed Chicken
Yield: 4 to 6 servings
Prep Time: 20 min
Cook Time: 2 hr, 30 min
1 cup chopped celery
1 cup chopped onion
2/3 cup dried cranberries
1/2 cup plus 2 tablespoons butter, divided
1 clove garlic, minced
3 cups herb-seasoned stuffing croutons
1 cup corn bread stuffing or crumbled corn bread
1 1/2 to 2 cups chicken broth
1 whole roasting chicken (5 to 7 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1. Preheat oven to 350°F.
2. In a skillet, saute celery, onion and cranberries in 1/2 cup butter until tender. Stir in garlic, stuffing and enough broth to moisten; set aside. Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken.
3. Bake, uncovered, for 2 1/2 to 3 hours or until juices run clear and a meat thermometer reads 180°F. for the chicken and 165°F. for the stuffing, basting occasionally.
Source: RecipeGirl.com (via Taste of Home)