Type what you have

Ingredients

• ✓ sage
• olive oil
• onion
• carrot
• celery
• garlic
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
2. 2 Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
3. 3 Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.

By Steo

Ingredients

• ✓ sage
• ground sirloin
• green bell pepper
• onion
• tomato
• tomato sauce
• chicken broth
• thyme
• salt
• pepper
• water
• rice

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.
5. 5 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
6. 6 Stir cooked rice into soup; heat through and serve.

By Kate

Ingredients

• ✓ sage
• water
• cornstarch
• olive oil
• garlic
• carrot
• celery
• salt
• chicken thigh
• chicken soup base
• black pepper
• lemon

Instructions

1. 1 Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
2. 2 Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
3. 3 Bring to a boil, stirring any browned bits off the bottom with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and add lemon juice.

By Robyn Stone

Ingredients

• ✓ sage
• breakfast sausage
• butternut squash
• celery
• carrot
• onion
• sherry
• chicken broth
• beef broth
• brown sugar
• pumpkin pie spice
• half and half
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ sage
• olive oil
• celery
• carrot
• onion
• garlic
• turkey carcass
• salt
• bay leaf
• black peppercorn
• rosemary
• water

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Add celery, carrots, onion, and garlic; cook and stir until slightly softened and fragrant, about 5 minutes. Add turkey carcass, salt, bay leaves, peppercorns, rosemary, and sage; cook until fragrant, about 5 minutes.
2. 2 Pour in enough water to cover turkey carcass and vegetables; bring to a boil. Cover the pot, reduce heat to low, and simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain stock into a container; discard carcass and vegetables.

By Shasta

Ingredients

• ✓ sage
• turkey drumstick
• water
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• thyme
• rosemary
• celery salt
• egg noodle

Instructions

1. 1 Gather all ingredients.
2. 2 Place turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until turkey meat is very tender, about 2 hours.
3. 3 Remove drumsticks and allow to cool enough to handle. Remove meat from bones and tendons, chop meat, and return to soup. Discard bones.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles in boiling water until tender yet firm to the bite, about 5 minutes. Drain.
5. 5 Divide noodles among soup bowls and ladle turkey soup on top.

By KDcook

Ingredients

• ✓ sage
• red wine vinegar
• cream of mushroom soup
• chicken broth
• black pepper
• salt
• thyme
• dill weed
• hot pepper sauce
• green cabbage
• carrot
• potato
• beet
• butternut squash
• onion
• ginger root
• garlic
• olive oil
• elk breakfast sausage

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
2. 2 Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

By Charissa

Ingredients

• ✓ sage
• salt
• black pepper
• brown sugar
• coriander
• ginger

Instructions

1. 1 Mix together kosher salt, sage, pepper, brown sugar, coriander, and ginger. Store in a tightly sealed container until ready to use.

By Kim

Ingredients

• ✓ sage
• pork butt steak
• seasoning salt
• cinnamon
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place steaks onto the grill rack of an oven roasting pan. In a small bowl, stir together the seasoning salt, sage and cinnamon. Sprinkle half of the mixture over the tops of the steaks.
3. 3 Roast for 20 minutes in the preheated oven, then sprinkle the top with half of the brown sugar. Roast for 10 more minutes. Turn the steaks over and season the other side with the remaining cinnamon mixture. Roast for 20 minutes, then top with the last of the brown sugar. Once the sugar is bubbling, turn over once more and cook until the other side is bubbling. Remove from oven and serve.

By Sheila Robertson

Ingredients

• ✓ sage
• garlic powder
• turkey
• bacon
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in a large baking dish.
2. 2 Sprinkle sage and garlic powder over entire turkey.
3. 3 Wrap turkey completely with bacon.
4. 4 Place turkey on the rack in the prepared baking dish. Pour water into the dish.
5. 5 Bake turkey in the preheated oven, basting every 45 minutes with juices in the baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).

By Alex Bega

Ingredients

• ✓ sage
• salt
• black pepper
• pork chop
• butter
• water
• beef bouillon

Instructions

1. 1 Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. 2 Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

By Tiffany Nixon

Ingredients

• ✓ sage
• sausage
• olive oil
• black pepper
• all-purpose flour
• milk

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.
2. 2 Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.

By d_lewis

Ingredients

• ✓ sage
• butter
• turkey stock
• black pepper
• egg
• cornbread stuffing

Instructions

1. 1 Brush plates of a rectangular waffle iron with melted butter and preheat to medium-high heat.
2. 2 Combine stock, rubbed sage, and ground black pepper in a bowl. Add egg and stir briskly until ingredients are well blended. Stir in leftover stuffing. The batter should be thick and coarse.
3. 3 Spoon batter over the preheated waffle iron, spreading it out evenly close to the lid.
4. 4 Cook on medium-high heat until the waffles are browned and release from the waffle iron, 10 to 15 minutes. Serve warm.

By Bibi

Ingredients

• ✓ sage
• salt
• black pepper
• nutmeg
• red pepper flakes
• ground ginger
• ground turkey

Instructions

1. 1 Stir salt, sage, black pepper, nutmeg, red pepper flakes, and ginger in a small bowl. Place turkey into a separate bowl and thoroughly mix in the spices. Form sausage into patties.
2. 2 Fry the sausage patties in a skillet over medium heat until browned and the meat is no longer pink inside, 3 to 5 minutes per side.

By growingoodsons

Ingredients

• ✓ sage
• ground venison
• bacon
• ginger
• pepper
• onion salt

Instructions

1. 1 Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

By THOMAS ELLEFSON

Ingredients

• ✓ sage
• russet potato
• butter
• rosemary
• thyme
• marjoram

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
3. 3 Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

By Mike Meurs

Ingredients

• ✓ sage
• basil
• oregano
• thyme
• marjoram
• rosemary

Instructions

1. 1 In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

By Denyse

Ingredients

• ✓ sage
• pork chop
• salt
• black pepper
• butter spread
• orange

Instructions

1. 1 Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
2. 2 Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

By I Can't Believe its Not Butter

Ingredients

• ✓ sage
• salt
• black pepper
• turmeric
• marjoram
• ground pork
• butter
• egg

Instructions

1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

Ingredients

• ✓ sage
• salt
• black pepper
• red pepper flakes
• marjoram
• ground turkey

Instructions

1. 1 Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey into a large bowl and mix in spice mixture with your hands until well combined. Form into 10 patties.
2. 2 Cook patties in batches in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By cathy35

Ingredients

• ✓ sage
• thyme
• marjoram
• rosemary
• nutmeg
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sage, thyme, marjoram, rosemary, nutmeg, and black pepper in a small bowl.
3. 3 Transfer seasoning to an airtight container.
4. 4 Label and store with your other spices.

By Mandee Klein

Ingredients

• ✓ sage
• water
• soy sauce
• kosher salt
• white sugar
• celery seed
• thyme

Instructions

1. 1 Mix water with soy sauce, salt, sugar, sage, celery seed, and thyme in a large stockpot. Stir well until salt is dissolved. Let cool to room temperature.

By Kikkoman

Ingredients

• ✓ sage
• acorn squash
• olive oil
• butter
• salt
• potato gnocchi
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
3. 3 Roast squash in the preheated oven until tender, 35 to 40 minutes.
4. 4 Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
5. 5 Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
6. 6 Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ sage
• turkey sausage
• onion
• alfredo sauce
• black pepper
• green onion
• biscuit dough

Instructions

1. 1 Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onion and continue to cook until onion softens and turns transparent. Drain fat.
2. 2 Stir in Alfredo sauce, sage, and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
3. 3 Serve over fresh biscuits and top with green onion.

By Classico

Ingredients

• ✓ sage
• red wine
• butter
• garlic powder
• poultry seasoning
• lemon juice
• hot pepper sauce

Instructions

1. 1 In a small saucepan over medium heat, combine the red wine, butter, garlic powder, poultry seasoning, sage, lemon juice and hot pepper sauce, if desired. Stir all together well and let simmer for about 10 minutes.

By Ron

Ingredients

• ✓ sage
• blackberry
• white sugar
• thyme
• vinegar

Instructions

1. 1 Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
2. 2 Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
3. 3 Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.

By Luba

Ingredients

• ✓ sage
• acorn squash
• butter
• salt
• black pepper

Instructions

1. 1 Put squash in a microwave-safe bowl; add sage. Dot squash with butter pieces; season with salt and pepper. Cover bowl tightly with plastic wrap.
2. 2 Cook in microwave oven set on High for 5 minutes. Stir squash to coat in melted butter while checking cubes for softness. Replace plastic and continue to cook until completely tender, 2 to 4 minutes.

By Suze Knisley

Ingredients

• ✓ sage
• ground pork
• thyme
• salt
• black pepper
• rosemary
• nutmeg
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Mix ground pork, sage, thyme, salt, pepper, rosemary, nutmeg, cayenne pepper, and red pepper flakes in a bowl with your hands until thoroughly combined. Form into 8 patties.
2. 2 Working in batches, cook patties in a large skillet over medium heat until browned, 8 to 10 minutes. Flip patties and continue to cook until browned on the other side, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By sammyc14

Ingredients

• ✓ sage
• ground pork
• salt
• red pepper
• marjoram
• onion powder
• black pepper
• thyme

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole

Ingredients

• ✓ sage
• ground pork
• salt
• red pepper
• marjoram
• black pepper
• onion powder
• thyme
• olive oil

Instructions

1. 1 Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
2. 2 Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

By Soup Loving Nicole