Cranberry Stuffed Chicken

• 1 cup chopped celery
• 1 cup chopped onion
• 23 cup dried cranberries
• 12 cup butter
• 1 garlic clove, minced
• 3 cups herb-seasoned stuffing cubes
• 1 cup cornbread stuffing mix or 1 cup crumbled cornbread
• 1 12-2 cups chicken broth
• 1 (5 -7 lb) roasting chickens
• 12 teaspoon salt
• 12 teaspoon pepper
• 14 teaspoon poultry seasoning
• 14 teaspoon rubbed sage
• 2 teaspoons melted butter

1. In a skillet, saute celery, onion and cranberries in 1/2 c butter until tender.
2. stir in garlic, stuffing and enough broth to moisten; set aside.
3. Place chicken with breast side up on a rack in a roasting pan.
4. combine salt, pepper, poultry seasoning and sage;sprinkle over inside and outside of chicken.
5. Loosely stuff with cranberry mixture.
6. Melt remaining butter; brush over chicken.
7. Bake uncovered at 350F for 2 1/2 -3 hours or until juices run clear and meat thermometer reads 180F for the chicken and 165F for the stuffing.
8. Basting occasionally with melted butter.

celery, onion, cranberries, butter, garlic, cubes, cornbread stuffing mix, chicken broth, roasting chickens, salt, pepper, poultry seasoning, sage, butter

Taken from www.food.com/recipe/cranberry-stuffed-chicken-193239 (may not work)