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Use to stuff a 12-15 pound turkey, a large roasting chicken or other poultry.
Makes 10 (1 cup) servings, each serving equals 1 cup of fruit or vegetables


• 8 Artichokes (medium size), prepared and cooked as directed for whole artichokes
• 2 cup Carrots, chopped
• 1 cup Onions, chopped
• 5 cup Whole wheat bread crumbs
• 2 cup Cranberries, freshly chopped (for easier chopping, freeze cranberries and chop with food processor fitted with metal blade)
• 1 Tsbp Chopped fresh thyme, or 1 tsp. crushed dried thyme
• ½ tsp Ground allspice
• ¼-½ 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. Makes about 10 cups of stuffing.

Nutritional analysis per serving: Calories 159, Protein 8g, Fat 1g, Calories From Fat 5%, Cholesterol 0mg, Carbohydrates 35g, Fiber 11g, Sodium 220mg.

The National 5 A Day Program -



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