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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.
Submitted byLoretta's Recipe Journal
Updated on September 29, 2023
:max_bytes(150000):strip_icc()/2008737-d10be2252aed4f2d927ef757339142e4.jpg "Celery Herb Stuffing and Savory Chicken (1)")
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.
Recipe Tips
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 |
| 40g | Fat |
| 19g | Carbs |
| 40g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe5 | |
| Calories599 | |
| % Daily Value * | |
| Total Fat40g | 51% |
| Saturated Fat18g | 89% |
| Cholesterol165mg | 55% |
| Sodium755mg | 33% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber2g | 7% |
| Total Sugars2g | |
| Protein40g | 79% |
| Vitamin C6mg | 7% |
| Calcium105mg | 8% |
| Iron4mg | 24% |
| Potassium450mg | 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.
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