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By: G G.
| Description: | ||
| Time: | 1 hr (15 min to prepare, 45 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 10 | |
| Ingredients: | ||
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8 each artichokes (medium size), prepared and cooked as directed for whole 2 cup chopped carrots 1 cup chopped onions 5 cup bread crumbs 2 cup cranberries, freshly chopped (for easier chopping, freeze cranberries and chop with food processor fitted with metal blade) 1 tablespoon chopped fresh thyme, or 1 tsp crushed dried thyme 0.5 teaspoon ground allspice 0.333333 cup orange juice, pepper to taste |
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| Directions: | ||
| 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. | ||
| Notes: | ||
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