Artichoke - Cranberry Stuffing |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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'. 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.
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