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Cranberry-Stuffed Chicken Recipe
Cranberry-Stuffed Chicken Recipe photo by Taste of Home

Cranberry-Stuffed Chicken Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours + standing
MAKES: 6-8 servings

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

  1. In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, corn bread 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.
  3. Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. 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.
Originally published as Cranberry-Stuffed Chicken in Taste of Home December/January 1999, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Cranberry-Stuffed Chicken

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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MY REVIEW
Reviewed Jan. 3, 2012

I have made the stuffing twice and it is awesome. Yummy!!!

MY REVIEW
Reviewed Nov. 26, 2010

I've been making this recipe since I first read it in a TOH mag years ago. But yesterday I made it for Thanksgiving and was finally moved to write a review. First of all, by the time I finished getting all the food on the table and sat down to eat, most of the stuffing was already gone. I got a spoonful--darn it! Everyone raved, and I was asked for the recipe several times. This is a simple recipe but absolutely wonderful. The cranberries make it a little extra special, and a nice touch for the holidays.

MY REVIEW
Reviewed May. 14, 2010

I will never make my stuffing any other way. My husband and I love it.

MY REVIEW
Reviewed Nov. 25, 2009

I first used this stuffing for my Thanksgiving turkey about 5 years ago - and every year since. Great!

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