Recipe: Cranberry-Stuffed Chicken (using dried cranberries, stuffing croutons, and corn bread)

CRANBERRY-STUFFED CHICKEN

FOR THE STUFFING:
1 cup chopped celery
1 cup chopped onion
2/3 cup dried cranberries
1/2 cup plus 2 tablespoons butter or margarine, divided use
1 clove garlic, minced
3 cups herb-seasoned stuffing croutons
1 cup corn bread stuffing or crumbled corn bread
2 cups chicken broth
FOR THE CHICKEN:
1 (5 to 7 pound) roasting chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage

Preheat oven to 350 degrees F.

TO PREPARE THE STUFFING:
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.

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 with cranberry mixture.* Melt remaining 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 F for the chicken and 165 degrees F 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 F for 40 minutes.

Servings: 6
Source: Taste Of Home Magazine; December/January 1999