Cranberry-Stuffed Chicken

• 1 cup chopped celery
• 1 cup chopped onion
• 2/3 cup dried cranberries
• 1/2 cup plus 2 tablespoons butter, divided
• 1 garlic clove, minced
• 3 cups herb-seasoned stuffing croutons
• 1 cup crushed cornbread stuffing or crumbled cornbread
• 1-1/2 to 2 cups chicken broth
• 1 roasting chicken (5 to 7 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon rubbed sage

1. 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.
2. 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.
3. Bake, uncovered, at 350u0b0 for 2-1/2 to 3 hours or until a thermometer reads 180u0b0 for chicken and 165u0b0 for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.

celery, onion, cranberries, butter, garlic, croutons, stuffing, chicken broth, chicken, salt, pepper, poultry seasoning, sage

Taken from www.tasteofhome.com/recipes/cranberry-stuffed-chicken/ (may not work)