Cherry Roast Chicken Sage Stuffing (Printable)

Tender roasted chicken with aromatic sage stuffing and tangy cherry reduction. Ideal for holidays and Sunday feasts.

# Ingredient List:

→ For the Chicken

01 - 1 whole chicken (about 4 lbs)
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper

→ For the Sage Stuffing

04 - 7 oz day-old bread, cubed
05 - 1 medium onion, finely chopped
06 - 2 celery stalks, finely chopped
07 - 2 garlic cloves, minced
08 - 2 tablespoons fresh sage leaves, chopped (or 2 teaspoons dried sage)
09 - 1 tablespoon fresh parsley, chopped
10 - 5 tablespoons unsalted butter
11 - 1 large egg, lightly beaten
12 - ⅓ cup plus 1 tablespoon chicken stock
13 - Salt and pepper, to taste

→ For the Cherry Sauce

14 - 2 cups fresh or frozen pitted cherries
15 - ⅓ cup plus 1 tablespoon red wine
16 - 2 tablespoons balsamic vinegar
17 - 2 tablespoons honey
18 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water
19 - Salt and pepper, to taste

# Directions:

01 - Preheat the oven to 375°F.
02 - In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; sauté until softened, about 5 minutes.
03 - Stir in sage and parsley, then add bread cubes. Toss to coat evenly. Remove from heat and cool slightly. Stir in the beaten egg and chicken stock. Season with salt and pepper.
04 - Stuff the chicken cavity with the sage stuffing, securing with kitchen twine if needed. Rub the chicken skin with olive oil, then season generously with salt and pepper.
05 - Place the chicken breast-side up on a rack in a roasting pan. Roast for about 1 hour 30 minutes, basting occasionally, until juices run clear and a thermometer inserted in the thickest part reads 165°F.
06 - While the chicken roasts, combine cherries, red wine, balsamic vinegar, and honey in a saucepan over medium heat. Bring to a simmer and cook for 10 minutes.
07 - Stir in the cornstarch-water mixture and cook until the sauce thickens, 2 to 3 minutes. Season with salt and pepper.
08 - Let the chicken rest for 10 to 15 minutes before carving. Serve with the warm cherry sauce and extra stuffing on the side.

# Expert Tips:

01 -
  • The combination of sweet cherry sauce with savory herb stuffed chicken creates that restaurant quality contrast that makes everyone pause and take notice
  • While it looks and tastes impressive enough for holiday entertaining, the hands on time is surprisingly manageable
  • The stuffing keeps the meat incredibly moist while the cherry sauce adds a bright acidity that cuts through the richness
02 -
  • Overstuffing the chicken can prevent even cooking, so pack the cavity loosely and bake any extra stuffing in a separate dish alongside the bird
  • The cherry sauce can be made up to two days ahead and actually develops better flavor after sitting, just reheat gently before serving
  • If the chicken skin is browning too quickly before the meat is done, tent it loosely with foil for the last 20 minutes of roasting
03 -
  • If using frozen cherries, do not thaw them first as they will release too much water and make the sauce too thin
  • Room temperature stuffing goes into the chicken more easily and helps the bird cook more evenly, so do not rush this step

Return