| Artichoke-Cranberry Stuffing |
Discuss with your doctor before taking any alternative medicine. This article is for
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.
 | |  | |  | |  | |  | |  |
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.
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)
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)