Cranberry-Stuffed Chicken
- Prep Time: 20 min.
- Cook Time: 2 hrs. 30 min.
- Serves: 6
Recipe Provided 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 butter
- 1 garlic clove, minced
- 3 cups herb seasoned stuffing croutons
- 1 cup corn bread stuffing or crumbled corn bread
- 1 1/2 cups chicken broth
- 1 (5 pound) roasting chicken
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon rubbed sage
- 2 tablespoons butter
Nutrition Info
Per Serving
- Calories: 886 kcal
- |
- Carbohydrates: 43 g
- |
- Dietary Fiber: 3 g
- |
- Fat: 52 g
- |
- Protein: 57 g
- |
- Sugars: 10 g
About: Nutrition Info 
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Cooking Directions
- 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 F for 2-1/2 to 3 hours or until juices run clear and a meat thermometer reads 180 degrees F for the chicken and 165 degrees F for the stuffing, basting occasionally.
Yield: 6 servings
3. Still Hungry?
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.
Notes:
Editor's Note: Stuffing may be baked separately in a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 40 minutes.
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