Cranberry-Stuffed Chicken

Recipe Ingredients

1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onion
2/3 cup	62g / 2.2oz	Dried cranberries
1/2 cup	99g / 3.5oz	Plus 2 tablespoons butter or margarine, divided
1		Clove garlic, minced
3 cups	90g / 3.2oz	Herb-seasoned stuffing croutons
1 cup	160g / 5.6oz	Corn bread stuffing or crumbled corn bread
2 cups	474ml	Chicken broth
1		Roasting chicken {5 to 7 pounds}
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Poultry seasoning
1/4 teaspoon	1.3ml	Rubbed sage

Recipe Instructions

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. 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.

NOTE: Stuffing may be baked separately in a greased 1 1/2-quart baking dish. Cover and bake at 350 degrees for 40 minutes.

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