Cranberry-Stuffed Chicken

Serves 6 to 8.

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 corn bread stuffing or crumbled corn bread
1 1/2 to 2 cups chicken broth
1 (5 to 7 pound) roasting chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage

In a large skillet, saute the celery, onion and cranberries in 1/2 cup of butter until tender. Stir in the 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 F 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.

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