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 lb) roasting chicken 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. poultry seasoning 1/4 tsp. rubbed sage
2 Tbsp. butter
Directions
In a skillet, sauté 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° 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.
