Bountiful Harvest Dressing Recipes

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BOUNTIFUL HARVEST STEW (CROCK POT) RECIPE



Bountiful Harvest Stew (Crock Pot) Recipe image

A hearty, satisfying stew, made with colorful, autumn bounty. I love the bold taste of fall veggies!

Provided by Brenda.

Categories     Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken breast halves, cut into bite sized pieces (about 3 boneless, skinless breast halves)
2 lbs butternut squash, peeled, seeds removed, and diced into large bite sized pieces
2 leeks, white part only, sliced into thin rings, and soaked in water to remove sand
2 celery ribs, sliced into 1/8 inch pieces
4 small parsnips, peeled and sliced into 1/4 inch coins
3 large carrots, peeled and cut into 1/4 inch coins
2 medium potatoes, peeled and cut into 8 pieces each
1 small apple, peeled, cored, and diced (any variety suitable for baking or cooking can be used. I used Honeycrisp)
3/4 cup chicken broth
2 medium garlic cloves, minced
1 teaspoon herbes de provence
salt and pepper, to taste

Steps:

  • Combine all ingredients in a 4 qt crock pot, stir well.
  • Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
  • Gently stir halfway through cooking.
  • Serve with fresh, crusty bread.
  • Enjoy!

Nutrition Facts : Calories 372.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 217, Carbohydrate 42, Fiber 7, Sugar 9.7, Protein 28.2

BOUNTIFUL HARVEST DRESSING



Bountiful Harvest Dressing image

This recipe is such a holiday favorite of our family's, many of us would rather fill our plates with this dish than with turkey! Visit my food blog at www.itsyummi.com

Provided by Becca www.itsyummi.com

Categories     Side Casseroles

Time 45m

Number Of Ingredients 16

6 oz cranberries, fresh
1 lb bulk pork sausage
1 medium yellow onion, chopped
6 c cornbread stuffing cubes
1/2 c granny smith apples, diced with skin on
1 clove garlic, minced
2 tsp italian parsley, fresh
1/2 tsp oregano, fresh
1/2 tsp sage leaves, fresh
1/2 tsp thyme, leaves, fresh
1/4 tsp celery seed
1/4 tsp ginger, ground
1/2 tsp kosher salt
1/3 tsp black pepper
1/2 c celery ribs, diced
2 c chicken stock

Steps:

  • 1. Heat oven to 350 degrees F (325 in a convection oven).
  • 2. Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool.
  • 3. Place sausage, onion, and celery in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool.
  • 4. In a medium baking dish, mix cranberries, apple, sausage, bread cubes, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency.
  • 5. Bake for 25 minutes, until surface is crisp and lightly browned.

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