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Top Rated Sage Recipes
Try this twist on classic cornbread for your Thanksgiving or holiday dinner. Click here to see the Basic Roasted Turkey recipe.Click here to see The Ultimate Thanksgiving Countdown: Getting Saucy.
On the cocktail menu at Saul in New York City is this wonderful Scotch-based drink featuring housemade Saigon cinnamon and walnut bitters.
This sage recipe is nostalgic of the stove top recipes we all remember as children on Thanksgiving Day. Apples, raisins and sausage add even more flavor and savoriness to the beloved side dish.Recipe courtesy of The Chopping Block.
Sage tea has been shown to elevate mood, cognition, and mental performance.Read more about 12 Teas That Boost Your Mood.
Turn America's favorite spud into a decadent side dish that's fit for any occasion. This potato gratin dish is a creamy and silky blend of sage, cheddar cheese and sliced potatoes. Courtesy of McCormick
For any Thanksgiving dinner, gravy is an important factor for the meal. This recipe combines sweet apple juice with the savory sage gravy that will make a perfect pair for your turkey, mashed potatoes, greens and more.Recipe courtesy of McCormick
The perennial holiday favorite, this simple, deliciously flavored turkey tastes even better when paired with Spiced Pear and Raisin Chutney.Recipe courtesy of McCormick
We love the "New England ingredient meets Chinese technique at Thanksgiving dinner" vibe of these dumplings. Recipe courtesy of Chef Irene Li of Mei Mei in Boston, Massachusetts, member of the Ocean Spray Cranberry Chef Collective.
Every year on May 5th, Cinco de Mayo is celebrated to honor Mexican culture and heritage. This year give your drinks a healthy twist.
Elizabeth Karmel is the executive chef of New York City and Washington, DC’s Hill Country Barbecue Market, Hill Country Chicken and the soon-to-be opened Hill Country Barbecue Market Brooklyn 9. A master of the grill, Karmel also knows how to expertly craft soulful dishes using humble Thanksgiving leftovers. She recommends using leftover ingredients to create a delicious breakfast for guests the next morning. For this recipe and more, check out our roundup of 10 dishes Southerners always have on their Thanksgiving table.
A pumpkin cheesecake is the perfect dessert for any Thanksgiving evening, but serving a spiced pumpkin sage cheesecake-tini will really make an impression on your guests. This recipe is courtesy of Liz Green.
This is a fantastic dish to serve along with any family meal. If you're feeling adventurous you can even make it with butternut squash instead of potato.
The Best Old Fashioned Meatloaf Recipe You Will Eat
This old fashioned meatloaf recipe is one I have used forever, tweaked here and there but always came back to this original recipe. It was the recipe my grandparents used, and their parents used, so you know it’s good!
Garden herb spread
A wonderful spread for bagels or crackers, this is creamy and herby, perfect for that ferocious morning hunger when the scrambled eggs aren't quite ready yet.
Makes around 500g
60g raw cashews
1 garlic clove, chopped
450g firm tofu, drained
2 tbsp fresh basil, chopped
2 tbsp fresh thyme
1 tbsp fresh tarragon
2 tbsp fresh oregano, chopped
Juice of 1 lemon
30g red onion, chopped
¼ tsp salt
2 tbsp nutritional yeast
Salt and black pepper
1 In a blender, blitz the cashews into coarse crumbs. Add the garlic and pulse to incorporate. Crumble in the tofu. Blend until relatively smooth. Add everything else and pulse. You don't want the onion and herbs to completely puree – they should be chopped into small bits.
2 You can serve immediately, but it's best when it has been chilled for at least 30 minutes.
Vegan Brunch: Homestyle Recipes Worth Waking Up For by Isa Chandra Moskowitz (Da Capo Lifelong Books)
- 2 loaves sliced white sandwich bread (1 pound each), torn into bite-size pieces
- 1/4 cup (1/2 stick) butter, plus more for baking dish and foil
- 4 celery stalks, diced medium
- 1 large onion, diced medium
- Coarse salt and ground pepper
- 2 teaspoons dried rubbed sage
- 1 teaspoon celery seed
- 3 eggs
- 3 1/2 cups (29 ounces) low-sodium chicken broth
Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)
In a large skillet, melt butter over medium. Add celery and onion season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.
What you’ll need
Fried Sage Leaves
Delicate, crunchy fried sage can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers, and even eaten whole as a snack. Margo True paid homage to sage in “Power” (November 2001).
EquipmentFried Sage Leaves
Sage Sausage Stuffing
Nothing brings the family together like our Sage Sausage Stuffing. This combination of fresh vegetables, herbs and our Jimmy Dean ® Sage Pork Sausage Roll will make this side dish a holiday staple!
1 large onion, chopped
¾ cup chopped or coarsely grated carrots
3 cloves garlic, minced
2 teaspoons dried rosemary 1 pkg. (10 ounces) frozen spinach, thawed and drained
1 package (8 ounces) fresh mushrooms, sliced
1 bag (14 ounces) cubed herb seasoned stuffing mix
2 cups chicken broth
1 egg, lightly beaten
Preheat oven to 325°F. Cook sausage, celery, onion, carrots, garlic and rosemary in large stockpot over MEDIUM-HIGH heat for 8 minutes. Add spinach and mushrooms cook 2-3 minutes longer or until sausage is thoroughly cooked, stirring frequently. Remove from heat.
Add stuffing mix, chicken broth, black pepper and egg mix just until blended.
Classic Sage Dressing
- Calories 275
- Fat 9.6 g (14.7%)
- Saturated 4.8 g (24.2%)
- Carbs 39.1 g (13.0%)
- Fiber 5.7 g (22.9%)
- Sugars 6.6 g
- Protein 9.5 g (19.1%)
- Sodium 479.8 mg (20.0%)
rustic white bread, cut into 1-inch cubes (about 10 cups)
unsalted butter, plus an additional 2 tablespoons melted
finely chopped fresh sage leaves
Leaves from 4 fresh thyme sprigs
low-sodium turkey, chicken, or vegetable broth
Freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 225°F. Spread the bread cubes on a large rimmed baking sheet. Bake until quite crisp, stirring every 30 minutes, about 90 minutes total. Meanwhile, prepare the remaining ingredients.
Lightly grease a 9x13-inch or 3-quart baking dish set aside. Melt the 4 tablespoons butter in a large skillet over medium-high heat. Add the onions, celery, and garlic and cook, stirring frequently, until the vegetables are very soft, about 10 minutes. Stir in the sage and thyme and cook for 2 minutes more. Remove from the heat. Place the broth, eggs, salt, and a generous quantity of fresh black pepper in a medium bowl and whisk to combine set aside.
Transfer the toasted bread cubes and onion mixture to a large bowl and fold to combine. Drizzle the egg mixture into the bowl and fold until evenly moistened. Transfer to the prepared baking dish and spread into an even layer. Drizzle with the remaining 2 tablespoons melted butter. Cover tightly with aluminum foil. (At this point, the dressing can be refrigerated overnight or up to 24 hours.)
When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Uncover and bake until the top is lightly browned, about 15 minutes more. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving.
Make ahead: The assembled stuffing can be refrigerated for up to 24 hours before baking.
Storage: Leftovers can be refrigerated for up to 4 days.
How to Make It
Place each breast half between 2 sheets of plastic wrap pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat coat with cooking spray. Place flour in a shallow dish dredge chicken in flour. Add chicken to pan sauté for 4 minutes on each side or until done. Remove chicken from pan.
Add butter and sage sprigs to pan cook over medium heat until butter browns. Discard sage. Add shallots and thyme cook for 30 seconds. Add lemon juice cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.
30 Best Butternut Squash Recipes to Make Satisfying Soups, Pastas, and More
When the going gets cold, the cold turn to butternut squash.
Just like handbags, there's a squash for every season. Unlike handbags, you can actually enjoy seasonal squash year-round, so you never have to say goodbye to your favorites. However, there's something special about cooking up tons of butternut squash recipes when the weather starts to get cold. It's kind of an unspoken fall rule, and one that Ree Drummond faithfully abides by. "I am a passionate lover of butternut squash," she declares. If you are too, then these delicious butternut squash soup, casserole, and pasta recipes are just what you need. (And if you're not, just give our favorite fall gourd the old college try. Pretty please?)
Butternut squash is a type of squash that lends itself beautifully to comfort food recipes, which is exactly what you'll achieve with these hearty ideas. After all, what sounds more satisfying than a tray of butternut squash and black bean enchiladas? Or butternut squash mac and cheese baked to golden perfection? And let's not forget about the variety of fall soup recipes included, whether it's lentil, lasagna, or tortelloni and sausage soup. So go ahead and get comfy, because these dishes are going to make you crave your couch, slippers, and all the butternutt-y, squashy goodness your heart desires.