Prep 0 mins
Cook 1 hr
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'.
- 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
- 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.
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.