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Artichoke-Cranberry Stuffing

Recipe Summary:
Preparation Time: 1 hour
Number of Servings: 10
Cups of Fruits and Vegetables Per Person: 0.5

8 artichokes (medium size), prepared and cooked as directed for whole
2 cup chopped carrots
1 cup chopped onions
5 cup bread crumbs
2 cup 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
½ tsp. ground allspice
⅓ cup orange juice
Pepper to taste

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 eight 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%
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.

Diabetic Exchange**
Fruit: 0
Vegetables: 4
Meat: 0
Milk: 0
Fat: 0
Carbs: 1
Other: 0
** 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.

Source: Centers for Disease Control and Prevention, “Fruits and Veggies: More Matters”