only the best recipes

Only the Best Sage Recipes

  • Andouille Sausage and Corn Bread Stuffing
    Bruce Aidells, founder of Aidells Sausage Company, says, "Stuffing was the most important part of my family’s holiday menu. The turkey was always...
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  • Awesome Sausage, Apple and Cranberry Stuffing
    "This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries."
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  • Cider-Brined-and-Glazed Turkey
    Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.
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  • Herb-Roasted Turkey with Shallot Pan Gravy
    Garnish the turkey with bunches of fresh thyme, sage and parsley.
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  • Honey Brined Herb Roasted Turkey
    Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey.
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  • Lil' Cheddar Meatloaves
    We have given up all other meat loaf recipes for this one. I love the individual servings and every bite has the yummy catsup sauce where in "regular" meat loaf it's just a small strip on top! With the smaller loaves it also makes the cooking time a bit quicker. This recipe came from '99 TOH magazine but I added the rubbed sage for some extra flavor. Enjoy!
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  • Molasses-Brined Turkey with Gingersnap Gravy
    Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or...
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  • Pasta, Sausage and Bean Soup
    A little grated Parmesan sprinkled on top is a nice addition.
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  • Phyllo-Wrapped Brie with Apricot and Rosemary Chutney
    Be sure to order an uncut wheel of Brie ahead of time from a cheese shop or specialty foods store. The entire wheel is baked with a flavorful...
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  • Quick Butternut Squash Soup
    Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.
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  • Roast New York Strip Loin with Garlic-Herb Crust
    New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches),...
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  • Roast Pork Tenderloins with Cranberry-Port Sauce
    White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.
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  • Roast Turkey
    NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY
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  • Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy
    The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.
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  • Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
    Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.
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  • Sweet-Potato Ravioli with Sage Butter Sauce
    At the restaurant, the ravioli dough is made in-house. We used purchased wonton wrappers instead, making the recipe faster and easier. Note that...
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  • Turkey Brine
    "This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey."
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  • Turkey Meat Loaf with Sun-Dried Tomatoes
    A crowd-pleasing standard gets a makeover with ground turkey instead of beef; sautéed vegetables and sun-dried tomatoes add flavor. Round out the...
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