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 1/2 Pound Thick-Cut Bacon (about 6 slices) 1 Onion, finely diced 2 Celery Ribs, finely diced 1 Teaspoon Kosher Salt 1/2 Teaspoon Black Pepper 1 Apple, peeled, cored, and diced 3 Tablespoons Fresh Parsley 2 Teaspoons Rubbed Sage 1 Teaspoon Thyme 4 Cups Martin’s Potato Bread Homemade Stuffing Cubes 1-2 Cups Chicken Broth 1 Egg Directions Preheat oven to 375 degrees. Generously grease a muffin tin with non-stick cooking spray and set aside. Cook bacon on medium-high