Cranberry Stuffed Chicken
Preheat oven to 350°F.
In a large skillet, sauté the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, 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 2 tbsp butter; brush over chicken.
Bake, uncovered, at 350° for 1 to 1 hour 20 minutes or until a thermometer reads 165°F, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.
Directions
Preheat oven to 350°F.
In a large skillet, sauté the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, 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 2 tbsp butter; brush over chicken.
Bake, uncovered, at 350° for 1 to 1 hour 20 minutes or until a thermometer reads 165°F, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.
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