604 sage recipes

Old-fashioned sausage and apple stuffing with walnuts, sage, thyme, and toasted bread cubes. A classic Thanksgiving turkey stuffing with McIntosh apples and pork sausage.

Maritime Madness is a retro East Coast ground beef casserole bound with oatmeal, cream of mushroom soup, ketchup, and sage. Mix, bake, brown. No browning the meat first.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Kidney bean and brown rice veggie burgers pan-fried until crispy outside, tender inside. No eggs needed, just mashed beans, rice, bread crumbs, and simple spices.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Holiday Highland dressing made with rolled oats and bread cubes, seasoned with sage, onion, and butter. A Scottish-inspired turkey stuffing with hearty oat texture for Thanksgiving or Christmas.

Hearty chicken stew with mushrooms, carrots, and radiatore pasta simmered in a sage-seasoned broth. A comforting one-pot meal using cooked chicken for speed.

Ham and apple pie layered with chopped ham, Granny Smith apples, onion, and sage, topped with buttered mashed potatoes baked until golden. A savory cottage pie with a sweet-tart twist.

Vegetarian lentil roast with ground nuts, corn flakes, applesauce, and sage, topped with tomato soup glaze. A hearty meatless loaf that slices like a traditional roast.

Turkey scaloppine with green peas in a white wine and pureed tomato sauce with sage. A light, quick Italian-style turkey breast dinner ready in 30 minutes.

Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.

Loaded Western frittata with ground turkey, potatoes, mushrooms, and melted cheese seasoned with cumin, sage, and thyme. A one-skillet egg dish that feeds a crowd for brunch or dinner.

Always popular sausage is homemade breakfast sausage patties seasoned with sage, thyme, allspice, nutmeg, and a little brown sugar and cayenne. No casings needed, just mix, shape, and freeze. You control exactly what goes in.

Passover stuffing made with soaked matzo, chestnuts, mushrooms, and fresh herbs. Kosher for Pesach, rich enough for Thanksgiving, and works as a side or a turkey stuffing.

Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.

Homemade venison sausage with suet, sage, garlic, and red pepper, stuffed into casings and smoked for 28 to 30 hours. A hunter's guide to making smoked deer sausage.