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Cranberry-Stuffed Chicken Recipe

Photo by: Taste of Home

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For the holidays or any Sunday dinner, I suggest this delightful main dish. My great-grandma used to roast this chicken for our family, and now I do the same for our nine grandchildren. Everyone relishes the moist meat and the tempting stuffing.

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6-8 Servings
Prep: 20 min. Bake: 2-1/2 hours

Ingredients

1 cup chopped celery
1 cup chopped onion
2/3 cup dried cranberries
1/2 cup plus 2 tablespoons butter, divided
1 garlic clove, minced
3 cups herb-seasoned stuffing croutons
1 cup crushed corn bread stuffing or crumbled corn bread
1-1/2 to 2 cups chicken broth
1 roasting chicken (5 to 7 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage

Directions

In a large skillet, saute the celery, onion and cranberries in 1/2 cup of butter until tender. Stir in the 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° for 2-1/2 to 3 hours or until juices run clear and a meat thermometer reads 180° for the chicken and 165° for the stuffing, basting occasionally. Yield: 6-8 servings.

Editor's Note: Stuffing may be baked separately in a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 40 minutes.

Cranberry-Stuffed Chicken published in Taste of Home December/January 1999, p35

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