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Cranberry-Stuffed Chicken

1 cup chopped celery
1 cup chopped onion
2/3 cup dried cranberries
1/2 cup plus 2 tablespoons butter or margarine, divided
1 clove garlic, minced
3 cups herb-seasoned stuffing croutons
1 cup corn bread stuffing or crumbled corn bread
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

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. 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.

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


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