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Cranberry-Stuffed Chicken

5 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 2-1/2 hours + standing

Makes

6-8 servings

Updated: Sep. 13, 2022
For the holidays or a Sunday dinner idea, 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.
Cranberry-Stuffed Chicken
Cranberry-Stuffed Chicken Recipe photo by Taste of Home
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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 cornbread stuffing or crumbled cornbread
  • 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, cornbread 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.