Recipe Summary:

Preparation Time: 1 hour

Number of Servings: 10

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
8 artichokes (medium size), prepared and cooked as directed for whole
2 cups chopped carrots
1 cup chopped onions
5 cups bread crumbs
2 cups cranberries, freshly chopped (for easier chopping, freeze cranberries and chop with food processor fitted with metal blade)
1 Tbsp chopped fresh thyme, or 1 tsp crushed dried thyme
1/2 tsp ground allspice
1/3 cup orange juice
pepper to taste

Directions:
Remove outer petals from artichokes; save to enjoy as an appetizer or snack. Remove center petals and fuzzy centers of artichokes; trim out hearts. Chop hearts and place in a large bowl. Set aside. Steam carrots and onions for 8 to 10 minutes, or until carrots are nearly tender. Add steamed vegetables to artichokes; stir in bread crumbs, cranberries, thyme and allspice. Toss until well combined. Sprinkle orange juice over mixture to moisten stuffing as desired. Toss well; season with pepper. Use to stuff a 12–15 pound turkey, a large roasting chicken or other poultry. Bake any remaining stuffing in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting.

Nutrition Facts

Artichoke-Cranberry Stuffing
Serving Size 1/10 of recipe