These have been modified by me for how I cook and what we eat.
Harvest Casserole Hash
Do not double this recipe
chicken sausage or 2 chicken breasts
2 medium sweet potatoes cubed
1 lb Brussel sprouts halved (fresh or frozen)
1.5 cups raw wild rice
No salt chicken broth
1 small onion diced
2 cloves garlic minced
1/2 tsp thyme
1 tsp paprika
1 tsp cumin
1 apple (honey crisp), finely diced
1/2 cup dried cranberries
1/2 cup sliced almonds
Salt/pepper to taste
Eggs
Put wild rice and 3 cups broth in rice cooker.
Preheat Oven 425°
Roast Sweet potatoes, *Brussel sprouts, sprayed with olive oil, salt/pepper, 25 minutes, stir partway
*roast raw/fresh Brussels sprouts. If using frozen, just thaw, but do not pre-cook/roast.
Spray large skillet with olive oil
cook cubed chicken.
Add onion, garlic, thyme, paprika, cumin.
Add apples.
Stir in cranberries.
Reduce oven to 400°
Spray 9 x 13” baking dish,
Combine all ingredients (except eggs)
Add 1/2 cup broth over mixture
Remember to add almonds, salt/pepper!
Bake 20 minutes covered
Cook eggs over medium so they are still runny.
Serve Harvest Casserole Hash with egg on top
This (below) is a slightly different take on the recipe above. We are making this version for Thanksgiving 2024.
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
Roasted Vegetables:
1 sm butternut squash, peel/cubed
1 lb Brussels sprouts, trim/halved
2 med sweet potatoes, peel/cubed
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried thyme
Cranberry Glaze:
1/2 cup cranberry juice
1/4 cup dried cranberries
2 T honey or maple syrup
1 T balsamic vinegar
Finishing Touch:
4 oz goat cheese, crumbled
1/2 cup dried cranberries
1 T fresh parsley, chopped
Roast Vegetables
• Preheat oven 400°F
• In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.
• Spread vegetables on a large baking sheet in a single layer.
• Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Cranberry Glaze
• While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
• Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.
Assemble Salad
• Transfer roasted vegetables to a large serving bowl.
• Drizzle cranberry glaze over roasted vegetables, toss to coat.
• Sprinkle crumbled goat cheese and extra dried cranberries on top.