This delicious recipe is perfect for fall or a Thanksgiving feast, and it packs a ton of flavor with a variety of 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 tablespoon chopped fresh thyme, or 1 teaspoon crushed dried thyme
1/2 teaspoon ground allspice
1/3 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 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.
Serving size: 1/10 of recipe. 160 calories, 1 gram fat, 0 grams saturated fat, 230 milligrams sodium, 0 milligrams cholesterol, 35 grams carbohydrate, 11 grams fiber, 8 grams protein.
Fruit: 0; vegetables: 4; meat: 0; milk: 0; fat: 0; carbohydrate: 1; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention.
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