Prep time: 20mins. Cook time: start early! 2hrs and 37 to 40mins. I started cooking it late and ended up having to eat dinner at like 11oclock at night. The wait was worth it though because it was so DELICIOUS and my hubby enjoyed it very much too! NOTES FROM BOOK!: "If you can get whole wheat raisin and nut bread, all the better, though any raisin bread will work here."

3 tablespoons butter

2/3 cup chopped onion

1/2 cup chopped celery

1 teaspoon crumbled dried leaf sage

6 slices of raisin bread, torn into small pieces (about 3 cups)

1 small tart apple, peeled and diced

1 3/4 cups chicken broth

Salt and freshly ground pepper

1 large roasting chicken (6 to 7 pounds)

2 tablespoons flour

1/2 cup cider or apple juice

3 tablespoons butter 2/3 cup chopped onion 1/2 cup chopped celery 1 teaspoon crumbled dried leaf sage 6 slices of raisin bread, torn into small pieces (about 3 cups) 1 small tart apple, peeled and diced 1 3/4 cups chicken broth 1 large roasting chicken (6 to 7 pounds) 2 tablespoons flour 1/2 cup cider or apple juice

1.) Preheat oven to 400degrees Fahrenheit. In a large frying pan, melt 2 tablespoons of butter over medium heat. Add onion and celery and cook, stirring often, until softened, 3 to 5mins. Stir in sage, bread cubes, and apple. Add 1/4 cup of chicken broth and toss to moisten lightly.

2.) Fill chicken cavity with stuffing. Rub skin with remaining 1 tablespoon butter. Season with salt and pepper. Tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30mins. Reduce oven temp. to 350degrees Fahrenheit and continue to roast until an instant-reading thermometer inserted into thigh registers 180degrees Fahrenheit, about 2 hours longer.

3.) Remove chicken to a carving board. Pour off all but 2 tablespoons drippings from pan. Add flour to drippings and cook over medium heat, stirring, 2mins. Whisk in cider and remaining 1 1/2 cups broth. Bring to a boil, whisking, until thickened and bubbly, 2 to 3mins. Season with additional salt and pepper to taste.

4.) Spoon stuffing into a serving bowl. Carve chicken and serve with stuffing and gravy.