CRANBERRY STUFFED CHICKENFOR THE CRANBERRY STUFFING:1 cup chopped celery 1 cup chopped onion 2/3 cup dried cranberries1/2 cup plus 2 tablespoons butter or margarine, divided use 1 clove garlic, minced 3 cups herb-seasoned stuffing croutons1 cup corn bread stuffing or crumbled corn bread 2 cups chicken broth FOR THE CHICKEN:1 (5 to 7 pounds) roasting chicken 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon poultry seasoning1/4 teaspoon rubbed sagePreheat oven to 350 degrees F. TO PREPARE THE CRANBERRY STUFFING:In a skillet, saute celery, onion and cranberries in 1/2 cup of butter until tender. Stir in garlic, croutons and corn bread stuffing, and enough broth to moisten; set aside. TO PREPARE THE CHICKEN: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 chicken with cranberry stuffing mixture.* Melt remaining 2 tablespoons 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. *Stuffing may be baked separately in a greased 1 1/2-quart baking dish. Cover and bake at 350 degrees for 40 minutes. Adapted from source: Taste Of Home Magazine Dec./Jan.99
|