Recipe by LilPinkieJ
For easier chopping, freeze cranberries and chop with food processor fitted with metal blade. Those little suckers like to get away from you. Also, I don't generally like to stuff a bird out of the fear of food poisoning. Other well seasoned chefs know what they're doing though, so I included those instructions too. I like to use Rachel Ray's tip using muffin tins for individual 'Stuffin Muffins'.
Top Review by Mustang Sally 54269
Nice change from the traditional stuffing. Enjoyed the artichoke. For personal preference I cut back the cranberries in 1/2 & it turned out great for us. I only had dried cranberries so I soaked them in hot water before adding to the stuffing. Added some salt at the end to blend the flavours abit more. Thanks for sharing this recipe.
- 8 medium artichokes
- 2 cups carrots, chopped
- 1 cup onion, chopped
- 5 cups breadcrumbs
- 2 cups cranberries, chopped
- 1 teaspoon dried thyme
- 1⁄2 teaspoon ground allspice
- 1⁄3 cup orange juice
Directions See How It's Made
- 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.