Artichoke-Cranberry Stuffing

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Recipe Summary:

Preparation Time: 1 hour

Number of Servings: 10

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
8 artichokes (medium size), prepared and cooked as directed for
whole
2 cups chopped carrots
1 cup chopped onions
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

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.

Nutrition Facts
Artichoke-Cranberry Stuffing
Serving Size 1/10 of recipe

Amount Per Serving
Calories 160          Calories from Fat 10
                           % Daily Value (DV)*
Total Fat 1g                                2%
Saturated Fat 0g                       0%
Trans Fat 0g                              0%
Cholesterol 0mg                       0%
Sodium 230mg                       10%
Total Carbohydrate 35g         12%
Dietary Fiber 11g                   44%
Sugars 7g
Protein 8g
Vitamin A                                   90%
Vitamin C                                   40%
Calcium                                      10%
Iron                                               15%

* Percent Daily Values are based on a 2,000
calorie diet.
(Source CDC.gov)

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