Recipes Meat and Poultry Chicken Whole Chicken Recipes Celery Herb Stuffing and Savory Chicken 4.0 (4) 3 Reviews 1 Photo I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory. Recipe by Loretta's Recipe Journal Updated on July 18, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 20 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 35 mins Servings: 5 Yield: 5 servings Jump to Nutrition Facts Ingredients 1 small onion, diced ½ cup diced celery, with leaves 6 slices stale bread, cut into cubes 1 tablespoon ground black pepper 1 tablespoon chopped fresh parsley 1 teaspoon dried sage 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon celery salt ½ cup melted butter 1 (3 pound) whole chicken ¼ cup chopped fresh savory Directions Preheat oven to 350 degrees F (175 degrees C). Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine. Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil. Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes. Cook's Note: This recipe can be increased for a larger chicken or turkey. Allow 20 minutes per pound at 350 degrees F (175 degrees C), covered, then 425 degrees F (220 degrees C), uncovered, until browned, about 15 minutes more. Place any extra stuffing into a greased ovenproof dish and bake, covered, until vegetables are translucent, about 45 minutes. If the casserole seems dry, moisten with a small amount of chicken stock or melted butter. I Made It Print Nutrition Facts (per serving) 599 Calories 40g Fat 19g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 599 % Daily Value * Total Fat 40g 51% Saturated Fat 18g 89% Cholesterol 165mg 55% Sodium 755mg 33% Total Carbohydrate 19g 7% Dietary Fiber 2g 7% Total Sugars 2g Protein 40g Vitamin C 6mg 31% Calcium 105mg 8% Iron 4mg 24% Potassium 450mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved