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Celery Herb Stuffing and Savory Chicken

Rated as 4 out of 5 Stars

"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."
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Ingredients

1 h 35 m servings 599 cals
Original recipe yields 5 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
  4. 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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 599 calories; 40.1 g fat; 18.7 g carbohydrates; 39.7 g protein; 165 mg cholesterol; 755 mg sodium. Full nutrition

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Reviews

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Rather then 1 1/2 hours this took a total time of just over 2 1/2 hours. I roasted, covered as directed for 1 hour 15 minutes and the internal temp of the stuffing was 115. I continued to let ...

4-8-2018 ~Great, basic reference recipe for a traditional roast chicken with bread stuffing. Using the recipe for the most part as a time and temperature guide, I took a little liberty with the...