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Cranberry-Stuffed Chicken Recipe 1 cup chopped celery 1 cup chopped onion 2/3 cup dried cranberries 1/2 cup plus 2 tablespoons butter or margarine, divided 1 clove garlic, minced 3 cups herb-seasoned stuffing croutons 1 cup corn bread stuffing or crumbled corn bread 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 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. |