Recipes & Resources

Ingredients 2 Cups Martin’s Potato Bread*, cubed, then pulsed into breadcrumbs (about 1 cup) 2 Pounds Sweet Potatoes 1 Pound Yukon Gold Potatoes 8 Tablespoons (1 Stick) Unsalted Butter, Plus 2 Tablespoons (melted) 2 1/2 Tablespoons Fresh Sage, chopped 1 1/2 Cups Whole Milk, warmed Salt and Pepper, to taste Directions Pulse about 2 cups of Martin’s Potato Bread into breadcrumbs, using a food processor. Add more as needed, until you have about 1 cup of breadcrumbs. *Note: any o

Ingredients 2 Pounds Brussels Sprouts 1 Cup Fresh Cooked Bacon, chopped 2 Cups Shredded White Cheddar Cheese, divided 1/2 Cup Heavy Cream 2 Cups Martin’s Potato Bread Homemade Stuffing Cubes 1 Teaspoon Kosher Salt 1/2 Teaspoon Black Pepper 2 Tablespoons Unsalted Butter, cubed Directions Preheat the oven to 400 degrees. Fill a large pot with water and bring to a boil. Trim the ends of the brussels sprouts, cut the sprouts in half, then add them to the water once it comes to a

Ingredients Martin's Dinner Potato Rolls 1 Tablespoon Extra Virgin Olive Oil 1 Package of Prosciutto, each slice cut into 5 pieces 1 Carton of Creamy Goat Cheese 1 Jar Fig Jam 1 Cup Baby Arugula, washed and dried 1/3 Cup Balsamic Vinegar Sea Salt Directions Preheat the oven to 375 degrees. Cut each dinner roll in half. Line two baking sheets with aluminum foil and arrange the roll slices in a single layer on the pans. Brush the top of each slice with extra virgin olive oil an