Cranberry-Stuffed Chicken
By: Anonymous
Published: Thursday, February 11, 2010 - 9:40pm

Ingredients




1 cup chopped celery
1 cup chopped onion
cup dried cranberries
cup plus 2 tablespoons butter or margarine - divided
1 clv garlic -- minced
3 cups herb-seasoned stuffing croutons
1 cup corn bread stuffing or crumbled corn br
2 cups chicken broth
1 roasting chicken (5 to 7 pounds)
teaspoon salt
teaspoon pepper
teaspoon poultry seasoning
teaspoon rubbed sage

Preparation

1 In a skillet, saute celery, onion and cranberries in 1/2 cup of butter until tender. Stir in garlic, stuffing, and enough broth to moisten; set aside. 2 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. Bake, uncovered, at 350 degrees for 2 1/2 to 3 hours or until juices run clear and a meat thermometer reads 180 degrees for the chicken and 165 degrees for the stuffing, basting occasionally. 3 NOTE: Stuffing may be baked separately in a greased 1 1/2-quart baking dish. 4 Cover and bake at 350 degrees for 40 minutes.