Cranberry-Stuffed Chicken

• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup dried cranberries
• 2 tablespoons butter or margarine - divided
• 1 garlic minced
• 3 cups stuffing croutons herb-seasoned
• 1 cup stuffing corn bread, or crumbled corn br
• 2 cups chicken broth
• 1 roasting chicken 5 to 7 pounds
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon poultry seasoning
• 1 teaspoon rubbed sage

1. 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.
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. 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.
3. NOTE: Stuffing may be baked separately in a greased 1 1/2-quart baking dish.
4. Cover and bake at 350 degrees for 40 minutes.

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

Taken from www.yummly.com/recipe/Cranberry-Stuffed-Chicken-1651597 (may not work)