These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Mushroom Pecan Stuffing
From Statesboro Market2Go
<p>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!</p>Source: platingsandpairings.com (Entered by Ariana Giddens)
Serves: 12
Vegetarian!
Ingredients
1/2 cup
Unsalted butter (divided)
1/2 pound
Crimini mushrooms
OR a mix of your favorite kinds
2 1/2 cups
Onion (chopped)
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)
1 teaspoon
Kosher salt
1 pound
Bread (cut into cubes)
1/2 teaspoon
Pepper
2/3 cup
White wine
1 cup
Vegetable broth
Step by Step Instructions
- 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.
- 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.
- Stir the veggie skillet mix, sauteed mushrooms, breadcrumbs, pecans together. Season with the salt and pepper.
- Melt the remaining butter, then stir it, the wine, and the vegetable broth in until nicely combined.
- 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.