Celery Herb Stuffing and Savory Chicken


  • 1 small onion, diced
  • 1/2 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
  • 1/2 cup melted butter
  • 1 (3 pound) whole chicken
  • 1/4 cup chopped fresh savory


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.

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