Roasted Chicken with Stuffing

Let us display you the way easy it's far to make this conventional, filled roast chicken simply as true as grandma used to make.

cost per recipe: $7.95
1/4cup butter
1stalk celery, sliced (about 1/2 cup)
1medium onion, chopped (about 1/2 cup)
1 1/4cups water
1medium carrot, peeled and shredded (about 1/2 cup) (optional)
4cups Pepperidge Farm® Herb Seasoned Stuffing
6pound whole chicken (1 roasting chicken)
1tablespoon vegetable oil
1can (14.5 ounces) Campbell’s® Chicken Gravy

How to Make It
Step 1
Heat the butter in a 3-quart saucepan over medium heat.  Add the celery and onion and cook until they're tender.  Stir in the water and carrot.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Step 2
Remove the package of the giblets and neck from the chicken cavity.  Rinse the chicken with cold water and pat dry with a paper towel.  Spoon the stuffing lightly into the neck and body cavities.  Fold the loose skin over the stuffing.  Tie the ends of the drumsticks together.
Step 3
Place the chicken, breast-side up, on a rack in a shallow roasting pan.  Brush the chicken with the oil.  Insert a meat thermometer into the thickest part of the meat, not touching the bone.
Step 4
Roast at 325°F for 2 1/2 to 3 hours or until the drumstick moves easily and the center of the stuffing reaches 165°F, basting occasionally with the pan drippings. Let the chicken stand for 10 minutes before slicing.

Step 5
Heat the gravy in a 1-quart saucepan over medium-high heat until it's hot and bubbling.  Serve the gravy with the chicken.
Recipe Tips
*Bake any remaining stuffing in a covered casserole with the chicken for 30 minutes or until the stuffing is hot.