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Ingredients
| artichokes: 8 |
| carrots (grated): 2 cups (chopped) |
| onions (chopped): 1 cup (chopped) |
| bread crumbs: 5 cups |
| cranberries (whole): 2 cups (chopped) |
| dried thyme (leaves): 1 tsp |
| allspice: 1/2 tsp |
| orange juice: 1/3 cup |
| black pepper |
Artichoke - Cranberry Stuffing
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- Trim stems and tips of artichoke petals. Place stem-down in a deep saucepan or pot with 3 inches boiling water.
- Boil gently, covered, for 25 to 40 minutes or until a center petal pulls out easily. Drain upside-down on rack and cool.
- 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- to 15-pound turkey, a large roasting chicken, or other poultry.
- Bake at 350F, any remaining stuffing in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting.