Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 Summary

20 mins
1 hr 15 mins
1 hr 35 mins
5 servings


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

599 calories; protein 39.7g; carbohydrates 18.7g; fat 40.1g; cholesterol 165.1mg; sodium 755.1mg. Full Nutrition