Cranberry-stuffed Chicken with mashed potatoes and corn

What could be better on a nice dreary raining day then to stuff a chicken and smell it cooking when you walk in the door?

• 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 corn bread stuffing or crumbled corn bread* I used crumbled corn bread*
• 1 1/2 to 2 cups chicken broth
• 1 roasting chicken * 5 to 7 pounds*
• 1/2 tsp pepper
• 1/4 tsp poultry seasonings
• 1/4 tsp sage

In a skillet, saute celery, onions and cranberries in 1/2 cup 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 pepper, poultry seasonings and sage, sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter and brush over chicken. Bake uncovered at 350 for 2 1/2 to 3 hours until juices run clear.

Make a few mashed potatoes and corn and there you have a nice comfort food for a rainy cold day! I really liked the tartness of the cranberries in the stuffing.