Artichoke - Cranberry Stuffing

1. 1

   Trim stems and tips of artichoke petals.

2. 2

   Place stem-down in a deep saucepan or pot with 3 inches boiling water.

3. 3

   Boil gently, covered, for 25 to 40 minutes or until a center petal pulls out easily.

4. 4

   Drain upside-down on rack and cool.

5. 5

   Remove outer petals from artichokes; save to enjoy as an appetizer or snack.

6. 6

   Remove center petals and fuzzy centers of artichokes; trim out hearts.

7. 7

   Chop hearts and place in a large bowl.

8. 8

   Set aside.

9. 9

   Steam carrots and onions for 8 to 10 minutes, or until carrots are nearly tender.

10. 10

    Add steamed vegetables to artichokes; stir in bread crumbs, cranberries, thyme, and allspice.

11. 11

    Toss until well combined.

12. 12

    Sprinkle orange juice over mixture to moisten stuffing as desired.

13. 13

    Toss well; season with pepper.

14. 14

    Use to stuff a 12- to 15-pound turkey, a large roasting chicken, or other poultry.

15. 15

    Bake at 350F, any remaining stuffing in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting.

No additional tips available.