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MAIN DISHES-
POULTRY:
Cranberry Stuffed Chicken
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Cranberry- Stuffed Chicken |
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Great for a
holiday or Sunday dinner...
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1
cup |
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chopped celery |
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1
cup |
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chopped onion |
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2/3
cup |
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dried cranberries |
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½
cup plus 2 Tbs. |
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butter, divided |
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1
clove |
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garlic, minced |
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3
cups |
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herb-seasoned stuffing croutons |
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1
cup |
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corn
bread stuffing or crumbled corn bread |
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1½
to 2 cups |
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chicken broth |
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1
whole |
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roasting chicken (5 to 7 pounds) |
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½
tsp |
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salt |
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½
tsp |
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pepper |
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¼
tsp |
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poultry seasoning |
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¼
tsp |
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rubbed sage |
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1 |
Preheat oven
to 350°°F. |
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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. |
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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. |
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Recipe Source |
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Taste of Home |
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