Preparation time: 1 hour
Number of servings: 10
- 8 medium-size artichokes
- 2 cup carrots, chopped
- 1 cup onions, chopped
- 5 cups bread crumbs
- 2 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 thyme
- 1/2 tsp ground allspice
- 1/3 cup orange juice
- pepper to taste
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 any remaining stuffing in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.