- 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
- 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.