Cranberry-Stuffed Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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.
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