Total Steps
3
Ingredients
13
Tools Needed
5
Ingredients
- teaspoon rubbed sage
- teaspoon poultry seasoning
- teaspoon pepper
- teaspoon salt
- 1 roasting chicken (5 to 7 pounds)
- 2 cups chicken broth
- 1 cup corn bread stuffing or crumbled corn bread
- 3 cups herb-seasoned stuffing croutons
- 1 clove garlic, minced
- 18 tablespoons butter or margarine, divided
- cup dried cranberries
- 1 cup chopped onion
- 1 cup chopped celery
Instructions
Step 1
In a skillet, sauté chopped celery, chopped onion, and dried cranberries in 1/2 cup of butter or margarine until tender. Stir in minced garlic, corn bread stuffing (or crumbled corn bread), herb-seasoned stuffing croutons, and enough chicken broth to moisten; set aside.
Step 2
Place the roasting chicken, breast side up, on a rack in a roasting pan. Combine salt, pepper, poultry seasoning, and rubbed sage; sprinkle this mixture over the inside and outside of the chicken. Loosely stuff the chicken with the prepared cranberry mixture. Melt the remaining butter or margarine; brush it over the chicken. Bake, uncovered, at 350 degrees F for 2 1/2 to 3 hours, or until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F for the chicken and 165 degrees F for the stuffing. Baste occasionally during baking.
Step 3
NOTE: If preferred, the cranberry stuffing may be baked separately. Transfer the stuffing to a greased 1 1/2-quart baking dish, cover, and bake at 350 degrees F for 40 minutes.