- 8 artichokes (medium size), prepared and cooked as directed
- 2 cups chopped carrots
- 1 cup chopped onions
- 5 cups breadcrumbs (whole-wheat recommended)
- 2 cups cranberries, freshly chopped*
- 1 Tbsp. fresh thyme or 1 tsp. crushed dried thyme
- 1/2 tsp. ground allspice
- 1/3 cup orange juice
- Pepper, to taste
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 carrots and onions to artichokes. Stir in breadcrumbs, 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 any remaining stuffing in a lightly greased covered baking dish during the last 30 to 40 minutes of roasting.
Makes 10 servings.
Per serving: 160 calories. Fat: 1 gram. Saturated Fat: 0 grams. Sodium: 230 milligrams. Total Carbohydrates: 35 grams. Fiber: 11 grams. Protein: 8 grams.
Notes: For easier chopping, freeze cranberries and chop with a food processor fitted with a metal blade.
For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. However, if you place stuffing inside the turkey, do so just before cooking, and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165F. Bacteria can survive in stuffing that has not reached 165F, possibly resulting in foodborne illness. For more information go to www.cdc.gov/Features/TurkeyTime.
Recipe adapted from FruitsandVeggiesMoreMatters.org
Image courtesy of dugspr-Home for Good/Flickr.