Preheat the oven to 350°F.

In a large skillet, melt the butter over medium heat. Add the onion, celery, and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.

In a large bowl, combine the bread cubes, onion mixture, parsley, and fresh herbs.

Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.

Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.

Preheat the oven to 375°F (190°C). Grease a baking dish with nonstick spray.

Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender.

Drain well and transfer to a food processor; puree until smooth.

Place the cranberries in a colander and rinse them if using fresh. Pick out and discard any damaged or bruised cranberries.

Add water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

Remove the pot from heat. Let it cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.

Make the chicken:

Pat the chicken dry with paper towels. Rub the outside with oil and season with rosemary, salt, and pepper. Massage the seasoning into the chicken. Place on a baking sheet.

Roast in the oven to a golden brown, crispy skin to an internal temperature of 160°F (71°C) using a thermometer. Then set aside to rest for 5 minutes. Then slice. Save half for tomorrows lunch.

Pour all of the drippings from the chicken into a saucepan.

Add the broth and bring to a simmer over medium heat. Once simmering, slowly stir in the flour/water mixture. Let it simmer until the liquid thickens into a smooth, thick gravy.

Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).

Portion the ingredients for the salad. Drizzle with your choice of dressing.

Serve the chicken with gravy, stuffing, sweet potato casserole, cranberry sauce, salad, and ginger beer.