Ingredients
1 cup chopped celery1 cup chopped onion2/3 cup dried cranberries1/2 cup plus 2 tablespoons butter, divided1 garlic clove, minced3 cups herb-seasoned stuffing croutons1 cup crushed cornbread stuffing or crumbled cornbread1-1/2 to 2 cups chicken broth1 roasting chicken (5 to 7 pounds)1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon poultry seasoning1/4 teaspoon rubbed sage
Preparation
In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, cornbread 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° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.
