Cranberry- Stuffed Chicken

CRANBERRY- STUFFED CHICKEN
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1 cup chopped celery
1 cup chopped onion
2/3 cup dried cranberries
½ cup plus 2 Tbs. butter, divided
1 clove garlic, minced
3 cups herb-seasoned stuffing croutons
1 cup corn bread stuffing or crumbled corn bread
1½ to 2 cups chicken broth
1 whole roasting chicken (5 to 7 pounds)
½ tsp salt
½ tsp pepper
¼ tsp poultry seasoning
¼ tsp rubbed sage

1. Preheat oven to 350°°F.

2. In a skillet, saute celery, onion and cranberries in ½ 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 2½ 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.

Recipe Source: Taste of Home

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