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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Mushroom Pecan Stuffing

A vegetarian stuffing (or dressing, as we call it here!) made with fresh local produce! Perfect for the holiday season! Please consider leaving a picture or comment if you decide to try this recipe!

Source: platingsandpairings.com (Entered by Ariana Giddens)
Serves: 12
Vegetarian!

Ingredients
1/2 cup Unsalted butter (divided)      View Available Products
1/2 pound Crimini mushrooms
OR a mix of your favorite kinds      View Available Products
2 1/2 cups Onion (chopped)      View Available Products
2 1/2 cups Celery (chopped)
3 cloves Garlic (minced)
1 1/2 tablespoons Fresh sage (chopped)
1 1/2 tablespoons Fresh thyme (chopped)
1/4 cup Italian parsley (chopped )
1/8 teaspoon Grated nutmeg
1/2 cup Pecans (chopped)      View Available Products
1 teaspoon Kosher salt
1 pound Bread (cut into cubes)      View Available Products
1/2 teaspoon Pepper
2/3 cup White wine
1 cup Vegetable broth

Step by Step Instructions
  1. Preheat oven to 350. Melt 2 tablespoons of butter in a skillet, then saute the mushrooms for 6 to 8 minutes. Set them aside in a bowl.
  2. Melt 2 more tablespoons of butter in the same skillet, then add the onion, celery, garlic, sage, thyme, nutmeg, and salt. Cook for 5 to 7 minutes, then remove the pan from the heat.
  3. Stir the veggie skillet mix, sauteed mushrooms, breadcrumbs, pecans together. Season with the salt and pepper.
  4. Melt the remaining butter, then stir it, the wine, and the vegetable broth in until nicely combined.
  5. Cover and bake the mixture for 45 minutes to 1 hour. If you want a particularly crunchy topping, raise the heat to 425 and uncover for the last 15 minutes of baking time. Serve topped with chopped parsley.

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