Two stuffing like recipes without the bread

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.