Ingredients Jump to Instructions ↓

  1. 1 cup chopped celery

  2. 1 medium onion, chopped

  3. 1/2 cup butter, cubed

  4. 2 tablespoons poultry seasoning

  5. 1/2 teaspoon rubbed sage

  6. 8 cups cubed day-old white bread

  7. 1/2 cup chicken broth

  8. 1 roasting chicken (5 to 6 pounds)

  9. 1/2 teaspoon paprika

  10. 1/4 teaspoon salt Pinch pepper

  11. 6 medium baking potatoes, peeled and quartered

  12. 1 teaspoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute celery and onion in butter for 5-6 minutes or until tender. Stir in the poultry seasoning and sage. Place the bread cubes in a large bowl. Stir in celery mixture and chicken broth; gently toss until moistened. Just before baking, loosely stuff chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Combine the paprika, salt and pepper; rub over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Place the potatoes around chicken; cover and bake 1-1/2 hours longer or until potatoes are tender and a meat thermometer reads 180° for poultry and 165° for stuffing. Sprinkle with parsley. Reserve pan drippings and thicken for gravy if desired. Yield: 4-6 servings.


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