Artichoke, Sausage, & Parmesan Stuffing

1 lb pork sausage
1 12oz jar of Artichoke Hearts, drained
1 and 1/2 (5 oz) bags of garlic butter croutons or one bag of regular cubed stuffing mix
1/2 cup shredded Parmesan Cheese
1/2 cup of frozen onion/peppers mix or make your own adding variations like celrey, carrots, green bell peppers.
2 cups chicken broth

Preheat oven to 325. Spread sausage over the bottom of the 13 x 9 inch baking dish and bake for 30 minutes. Cut the artichokes into bite size pieces. Remove pan from oven and crumble the sausage then stir in the artichokes, croutons, cheese, onions/pepper mix and broth. COver the entire dish with foil and bake for an hour. Remove foil and return to oven and brown -- about 5 minutes.

Harvest Vegetable Streusel

5 tbs butter
2 sweet potatoes
2 baking potatoes
3 tbs olive oil
3 carrots
3 parsnips
1/2 tsp sea salt
1/4 tsp pepper
1 package of apple crisp
1/2 cup raisins

Preheat oven to 325. Cut butter into small cubes and soften in microwave. Peel potatoes potatoes carrots, parsnips, and cut all into 1 inch cubes and place in a medium bowl. Toss vegetables with oil, salt, pepper. Transfer mix into a 13 x 9 inch baking dish and bake for 1.5 hours or until tender. Add the apple crisp mix into the butter, blend with a fork until crumbly. Add raisins to vegetables across the top and then cover with the apple crisp mixture. Bake for ten more minutes

Roasted Brussels sprouts and butternut squash

Makes 6 cups, about 10 to 12 servings

Ingredients

1 pound Brussels sprouts, trimmed and cut in half (about 4 cups)
1 pound butternut squash, peeled, seeded and cut into large cubes (about 3 cups)
5 ounces roasted peeled chestnuts (¾ cup)
14 ounces frozen pearl onions
2 tablespoons olive oil
2 tablespoons maple syrup
5 sage leaves, stems removed, sliced crosswise into thin ribbons
Salt and pepper to taste

Instructions

Preheat oven to 400 degrees.

Combine Brussels sprouts, butternut squash, chestnuts and pearl onions in a large bowl. Add the olive oil and stir to combine, coating all ingredients evenly with oil.

Spread the vegetables into an even layer on a large baking sheet or roasting pan. Roast vegetables for 35 to 40 minutes, or until they are nicely caramelized and fork-tender.

Remove vegetables from oven and, while still hot, drizzle with maple syrup, sprinkle with sage, and season with salt and pepper to taste. Transfer to a warm serving dish and serve immediately.

Sweet potato apple gratin

SWEET POTATO APPLE GRATIN

Makes 10 servings

Ingredients

2 tablespoons olive oil
2 shallots, thinly sliced
1 teaspoon curry powder
1 tablespoon minced ginger root
1/3 cup chopped dates
½ cup apple cider
½ cup orange juice
2 pounds sweet potatoes, peeled and sliced into 1/8-inch-thick rounds
8 ounces Honeycrisp apples, peeled, halved, cored and sliced 1/8 inch thick
Salt and pepper to taste
Cooking spray, as needed

Instructions

Preheat oven to 375 degrees. Spray the inside of a 6-cup baking dish with cooking spray.

Heat a small sauté pan over medium heat, then add the olive oil, shallots, curry powder and ginger. Sweat shallots for 2 minutes until very aromatic, but without browning. Add the chopped dates, apple cider and orange juice, and simmer for 1minute. Remove aromatic mixture from heat.

Place sweet potatoes and apples in a large bowl. Pour aromatic mixture over them, add salt and pepper to taste, and mix well.

Neatly arrange and layer the potato-apple mixture into the prepared pan so that it is level. Pour and spread any remaining aromatic mixture over the top.

Cover the pan with aluminum foil and bake in the preheated oven for about 30 minutes. Uncover the pan and move it to the top rack of the oven. Bake for an additional 15 to 20 minutes, or until the potatoes are fork-tender and the top is lightly browned.

Remove pan from oven and serve while still hot.

Chef's note: This dish may be made a day in advance and reheated for serving.