HEAT butter in saucepot. Add celery and onion and cook until tender. Stir in water and carrot. Add stuffing. Mix lightly.
SPOON stuffing lightly into chicken.* Place chicken, breast side up, on rack in shallow roasting pan. Brush with oil.
ROAST at 325°F. for 2 1/2 to 3 hr. or until done, basting occasionally with pan drippings. Allow chicken to stand 10 min. before slicing. Heat gravy and serve. Serves 6 to 8.
TIP: *Bake any remaining stuffing in covered casserole with chicken 30 min. or until hot.
This recipe has been added to the following public cookbooks:
Stuffing,
CABBAGE PATCH EBONY /HOT HOT RECIPES
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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