Preheat the oven to 350°F.

To make the stuffing, pour the stuffing mix into a large bowl and set aside.

Place the butter or margarine in a medium-sized skillet, and melt over low-medium heat. Add the onion and celery and sauté for about 5 minutes, or until the vegetables are soft.

Pour the butter and vegetables over the stuffing mix. Stir in the orange rind and juice, and set aside.

To make the basting sauce, combine the ketchup and salad dressing in a small bowl. Cover and place in the refrigerator.

Empty the cavity of the chicken, and rinse and dry the chicken inside and out. Sprinkle salt, pepper, and garlic powder over the chicken, both inside and out. Place the chicken in a roasting pan, and spoon in the stuffing. Sew or skewer shut, and truss.

Place the chicken in the oven and bake for 1 1/2 hours, or until a thermometer reads 180°F when inserted in the thickest part of the thigh, and 165°F when inserted in the stuffing. Stir the basting sauce, and brush it over the chicken 30 minutes before the end of the cooking time. Then baste every 10 minutes until the chicken is done. Let the chicken rest for about 10 minutes before carving.