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Cranberry-Stuffed Chicken

 Cranberry-Stuffed Chicken
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.
6-8 ServingsPrep: 20 min. Bake: 2-1/2 hours + standing


  • 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


  • 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.
  • 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 a
  • thermometer reads 180° for chicken and 165° for the

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Cranberry-Stuffed Chicken (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.