HomeSide Dish Artichoke Cranberry Stuffing

Artichoke Cranberry Stuffing

Posted in : Side Dish on by : Daphne


8 artichokes (medium size), prepared and cooked as directed for whole2 cups chopped carrots1 cup chopped onions5 cups bread crumbs2 cups cranberries, freshly chopped (for easier chopping, freeze cranberries and chop with food processor fitted with metal blade)1 Tbsp chopped fresh thyme, or 1 tsp crushed dried thyme1/2 tsp ground allspice1/3 cup orange juicepepper 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 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 12–15 pound turkey, a large roasting chicken or other poultry. Bake any remaining stuffing in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting.