Artichoke - Cranberry Stuffing

LilPinkieJ's Note:

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'.

• Total Time: 1 hrs
• Prep Time: 0 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 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
• pepper

Directions:

1. Trim stems and tips of artichoke petals. Place stem-down in a deep saucepan or pot with 3 inches boiling water.
2. Boil gently, covered, for 25 to 40 minutes or until a center petal pulls out easily. Drain upside-down on rack and cool.
3. Remove outer petals from artichokes; save to enjoy as an appetizer or snack. Remove center petals and fuzzy centers of artichokes; trim out hearts.
4. Chop hearts and place in a large bowl. Set aside.
5. Steam carrots and onions for 8 to 10 minutes, or until carrots are nearly tender.
6. Add steamed vegetables to artichokes; stir in bread crumbs, cranberries, thyme, and allspice. Toss until well combined.
7. Sprinkle orange juice over mixture to moisten stuffing as desired. Toss well; season with pepper.
8. Use to stuff a 12- to 15-pound turkey, a large roasting chicken, or other poultry.
9. Bake at 350F, any remaining stuffing in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting.

Reviews

[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.