Artichoke - Cranberry Stuffing

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'.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 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.