Type what you have

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
• sweet potato
• olive oil
• butter
• salt

Instructions

1. 1 Cut sweet potato into spaghetti-like ribbons with a spiralizer.
2. 2 Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate.
3. 3 Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato; stir to coat well.
4. 4 Season sweet potato with salt and garnish with crisp sage leaves.

By Arizona Desert Flower

Ingredients

• ✓ sage
• beef tenderloin
• garlic
• thyme
• salt
• black pepper

Instructions

1. 1 Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
2. 2 Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
3. 3 Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.

By Sam Baderdeen

Ingredients

• ✓ sage
• chicken
• salt
• black pepper
• butter
• olive oil

Instructions

1. 1 Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
2. 2 With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
3. 3 In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
4. 4 Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
5. 5 Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).

By Jackie

Ingredients

• ✓ sage
• salt
• garlic
• ginger
• pork chop
• olive oil

Instructions

1. 1 Whisk salt, garlic, sage, and ginger together in a bowl; transfer to a resealable plastic bag. Add pork chops; turn to coat. Squeeze out excess air, seal the bag, and marinate in the refrigerator, at least 2 hours.
2. 2 Heat oil in a skillet over medium-high. Remove chops from the bag; shake off and discard excess rub.
3. 3 Add pork to the skillet; cook until no longer pink in centers, about 7 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By prell2k4

Ingredients

• ✓ sage
• bread stuffing mix
• water
• onion
• celery
• turkey

Instructions

1. 1 Prepare stuffing according to package directions, and set aside in a large bowl.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Bring water to boil in a medium saucepan over medium heat, and stir in onion, celery, and sage. Boil 10 minutes, or until onion is soft. Stir into prepared stuffing.
4. 4 Rinse turkey, and pat dry. Loosely fill body and neck cavities with stuffing mixture.
5. 5 Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and stuffing is at least 165 degrees F (75 degrees C).

By VICKI C

Ingredients

• ✓ sage
• pork tenderloin
• salt
• black pepper
• prosciutto
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
3. 3 Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
4. 4 Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
6. 6 Slice tenderloin and serve with crispy sage leaves.

By hello angie

Ingredients

• ✓ sage
• pork tenderloin
• garlic salt
• sauerkraut
• apple
• onion
• brown sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
3. 3 Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).

By WUNNIE

Ingredients

• ✓ sage
• herb-seasoned dry bread stuffing mix
• butter
• chicken
• cream of chicken soup
• cream of celery soup
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix butter, stuffing mix, and sage in a medium bowl until combined; spread mixture on the bottom of a 9x13-inch baking dish. Spread cooked chicken over mixture. Combine cream of chicken soup, cream of celery soup, and water until blended; pour over chicken.
3. 3 Bake in the preheated oven until bubbling and golden on top, about 45 minutes.

By Sara Wahnsiedler Perry

Ingredients

• ✓ sage
• bacon
• turkey breast
• garlic pepper
• turkey gravy
• all-purpose flour
• worcestershire sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble.
3. 3 Coat a slow cooker with cooking spray. Place turkey in the prepared slow cooker; season with garlic pepper.
4. 4 Combine bacon, gravy, flour, Worcestershire sauce, and sage in a bowl; pour over turkey.
5. 5 Cover slow cooker. Cook on Low for 8 hours.

By Eating Indy

Ingredients

• ✓ sage
• sugar pumpkin
• chicken stock
• heavy cream
• nutmeg
• salt
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
2. 2 Add chicken stock to pumpkin and purée. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage, and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.

By Kathy

Ingredients

• ✓ sage
• broccoli floret
• red onion
• olive oil
• salt
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
3. 3 Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.

By Zest to Impress

Ingredients

• ✓ sage
• turkey
• kosher salt
• bread
• butter
• rosemary
• thyme

Instructions

1. 1 Place turkey in a large pan, bowl, or tub. Remove the neck and innards and save to make a gravy, if desired. Season the inside of the turkey with 1 1/2 tablespoons salt, and then the outside with the rest, until the entire surface of the bird has a thin coating of salt crystals. Transfer to the refrigerator, uncovered, and let brine for 12 to 24 hours.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Set a large foil roasting pan over a sheet pan.
3. 3 Cut the bread loaf lengthwise into two halves. Butter generously and place buttered-side up into the prepared roasting pan, pushing bread halves together so they are touching.
4. 4 Remove turkey from the fridge and stuff sage, rosemary, and thyme into the cavity. Tie the legs together with kitchen string and place breast-side down on top of the bread, making sure turkey is as steady and straight-up as possible. Tuck wing tips up and over the drumette.
5. 5 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 2 hours. Let turkey rest for at least 15 to 20 minutes before carving.
6. 6 In the meantime, cut bread into cubes and transfer onto a serving plate; keep warm as needed. Spoon juices onto the turkey, place it on top of the bread, and carve.

By John Mitzewich

Ingredients

• ✓ sage
• mesquite wood chip
• black pepper
• celery salt
• basil
• vegetable oil
• turkey
• honey

Instructions

1. 1 Preheat an outdoor grill for high heat. Soak wood chips in a pan of water and place them next to the grill.
2. 2 Mix sage, pepper, celery salt, basil, and oil together in a bowl.
3. 3 Remove and discard neck and giblets from turkey. Rinse turkey and pat dry; place into a large, disposable roasting pan and rub all over with herb mixture. Turn turkey so the breast is facing down and tent loosely with aluminum foil.
4. 4 Place the roasting pan on the preheated grill. Throw a handful of wood chips onto the coals. Close the lid and cook for 1 hour.
5. 5 Throw about two more handfuls of soaked wood chips onto the fire. Drizzle 1/2 of the honey over turkey and tent again with foil. Close the lid and continue cooking until no longer pink at the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Leave turkey on the grill. Remove the foil and carefully turn turkey so the breast is facing up; baste with remaining honey. Cook, uncovered, for 15 more minutes; cooked honey will be very dark.

By ABAYIFO

Ingredients

• ✓ sage
• chicken
• rosemary
• oregano
• salt
• black pepper
• butter

Instructions

1. 1 Pat chicken dry, inside and out, with paper towels. Remove giblets, trim away any excess fat, and discard.
2. 2 Tie 4 sprigs rosemary, sage, and oregano together into an herb bundle with string. Bundle should be about 1/2-inch in diameter. Set aside.
3. 3 Combine salt and pepper in a small bowl. Sprinkle about 1/2 teaspoon seasoning mixture inside the cavity of the chicken and place the herb bundle inside.
4. 4 Gently loosen the skin over the breasts and thighs. Insert 1 teaspoon butter and 1 sprig of rosemary beneath the skin of each breast and thigh. Using your fingertips, rub butter all over the skin of the chicken, and place any excess butter inside the cavity of the chicken.
5. 5 Sprinkle remaining seasoning mixture over the entire chicken. Place in the air fryer basket, breast-side down.
6. 6 Air-fry at 370 degrees F (180 degrees C) for 45 minutes. Using tongs, carefully flip the chicken, breast-side up, and continue to air-fry until skin is crisp and brown, 15 more minutes.
7. 7 Tent aluminum foil over the chicken and allow to rest for 5 to 10 minutes. An instant-read thermometer inserted into the center of one of the thighs should read at least 165 degrees F (74 degrees C). If needed, return to the air fryer and cook in 5-minute increments until safe temperature is achieved.
8. 8 To serve, remove herb bundle and carve.

By Bibi

Ingredients

• ✓ sage
• turkey
• olive oil
• thyme
• rosemary
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack on a rimmed baking sheet.
2. 2 Place turkey, breast-side down, on a cutting board. Using a pair of sharp heavy-duty kitchen shears, cut along one side of backbone.
3. 3 Repeat on the other side of backbone. Remove backbone and reserve for making turkey stock for gravy.
4. 4 Press firmly down onto both sides of turkey breast to flatten.
5. 5 Put turkey, breast-side up, on the roasting rack. Tuck wing tips behind breast. Pat skin dry; rub oil over entire turkey. Season with sage, thyme, rosemary, salt, and pepper.
6. 6 Roast in the preheated oven for 1 hour 30 minutes, rotating the baking sheet every 30 minutes.
7. 7 Increase the oven temperature to 400 degrees F (200 degrees C); continue roasting until skin is crisp and golden, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
8. 8 Remove turkey from the oven, cover loosely with a double sheet of aluminum foil; let rest, 10 to 15 minutes before slicing.

By foodelicious

Ingredients

• ✓ sage
• salt
• thyme
• turkey
• butter
• orange juice
• orange marmalade
• honey
• orange

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sage, salt, and thyme in a small bowl. Rub 1/2 of the sage mixture all over turkey, then place turkey in a large roasting pan.
3. 3 Bring butter, orange juice, marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in remaining sage mixture. Brush over turkey, reserving leftover glaze for basting.
4. 4 Bake turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.

By Sarah Watson

Ingredients

• ✓ sage
• sweet potato
• water
• butter
• milk
• salt
• pepper

Instructions

1. 1 Place sweet potatoes in a slow cooker and add water to cover.
2. 2 Cook on High until potatoes are tender, 1 hour and 30 minutes to 2 hours.
3. 3 Place potatoes in a colander until well drained, then return to the slow cooker. Add butter, milk, sage, salt, and pepper. Mash with a potato masher until potatoes are smooth.

By lutzflcat

Ingredients

• ✓ sage
• chicken
• all-purpose flour
• salt
• paprika
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) and gather all ingredients.
2. 2 Mix flour, salt, paprika, sage, and pepper together in a resealable plastic bag. Place chicken parts into the bag; seal and shake until well coated.
3. 3 Melt butter in a 9x13-inch baking dish in the preheated oven. Arrange coated chicken pieces in the baking dish skin-side down and bake for 20 minutes.
4. 4 Turn chicken pieces over and bake until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Serve hot and enjoy!

By Candy

Ingredients

• ✓ sage
• turkey
• olive oil
• garlic powder
• basil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Clean turkey and pat dry with paper towels. Place in a roasting pan with a lid.
3. 3 Combine olive oil, garlic powder, basil, sage, salt, and pepper in a small bowl. Use a basting brush to apply the herb mixture all over the outside of the uncooked turkey. Pour 2 cups water into the bottom of the roasting pan.
4. 4 Cover the pan and roast in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C) with an instant-read thermometer, 3 to 3 1/2 hours.
5. 5 Remove turkey from the oven, and allow to stand for about 30 minutes before carving.
6. 6 Serve hot and enjoy!

By LISAKHAMM

Ingredients

• ✓ sage
• lemon balm leaf
• butter
• salt
• pepper
• chicken
• garlic powder
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Reserve one-third lemon balm and one-third sage; chop remaining lemon balm and sage. Combine chopped herbs and butter in a bowl; season with salt and pepper.
3. 3 Loosen skin of chicken; rub butter mixture underneath skin over breast and legs. Rub skin with garlic powder, salt, and pepper. Place reserved herbs into chicken cavity. Place chicken breast-side-down into a roasting pan.
4. 4 Roast chicken in the preheated oven for 30 minutes, then flip to breast-side-up; continue roasting until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Michael Bach

Ingredients

• ✓ sage
• chicken stock
• kosher salt
• rosemary
• thyme
• savory
• turkey
• brining bag

Instructions

1. 1 Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl; stir until salt is dissolved.
2. 2 Place turkey in a brining bag and pour brine over it, making sure to fill the cavity. Seal the bag, squeezing out as much air as possible to prevent floating.
3. 3 Submerge the sealed turkey in a 5-gallon pot filled with water. Attach a sous vide cooker to the side of the pot. Wrap the pot with a dish towel for insulation and cover with plastic wrap to minimize evaporation.
4. 4 Set the sous vide cooker to 150 degrees F (65 degrees C) and cook for 18 to 24 hours. (Maintain water level as needed during cooking.)
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
7. 7 Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By marc007

Ingredients

• ✓ sage
• turkey
• savory
• salt
• black pepper
• olive oil
• water
• hickory wood

Instructions

1. 1 Pat turkey dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub 2 tablespoons herb mixture inside the turkey cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining 2 tablespoons herb mixture underneath loosened skin. Rub olive oil over entire turkey.
2. 2 Light 20 charcoal briquettes and place 10 on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
3. 3 Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain a temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side, about every 90 minutes. Add more wood chunks as needed to maintain a gentle smoke. If open flames flare up when removing the lid, douse them lightly with water or beer.
4. 4 Smoke turkey for 20 minutes per pound, about 4 to 4½ hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach at least 165 degrees F (75 degrees C).
5. 5 Remove the turkey from the grill and rest, loosely covered with foil, before carving.

By TOM TROTTIER

Ingredients

• ✓ sage
• water
• salt
• white sugar
• garlic powder
• water
• pork loin chop
• olive oil

Instructions

1. 1 Bring 1 cup water to a boil in a large saucepan; add salt, sugar, sage, and garlic powder. Remove from heat; stir until mostly dissolved. Add 10 cups cold water to cool brine. Place pork chops in a resealable plastic freezer bag or other airtight container. Add brine, squeeze out excess air, and seal the bag. Brine in the refrigerator for 6 hours.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish with 1 ½ tablespoons olive oil.
3. 3 Remove pork chops from brine; discard brine. Place chops in the prepared dish; brush lightly with remaining ½ tablespoon olive oil.
4. 4 Bake in the preheated oven until chops are no longer pink in the centers and the juices run clear, about 40 minutes. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By Don M

Ingredients

• ✓ sage
• dry stuffing mix
• celery
• chicken broth
• cream of celery soup
• cream of chicken soup
• water
• turkey breast
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine stuffing mix, sage, celery, and chicken broth in a large bowl until evenly moistened; set aside. Stir condensed cream of celery soup with ½ can water in a small bowl until smooth; set aside. Repeat with condensed cream of chicken soup in a separate bowl.
3. 3 Sprinkle 1/3 of the stuffing mixture evenly in the prepared baking dish. Layer 1/2 of the shredded turkey on top and pour the celery soup mixture over the turkey until evenly coated.
4. 4 Top with another 1/3 of stuffing mixture, followed by the remaining turkey. Pour chicken soup mixture over turkey until covered, then sprinkle the remaining stuffing on top.
5. 5 Drizzle melted butter evenly over the casserole and press the mixture firmly with a spatula until compact.
6. 6 Bake in the preheated oven until hot and lightly browned on top, 25 to 30 minutes.

By Kristi Evans

Ingredients

• ✓ sage
• chicken breast
• soy sauce
• garlic powder
• green bell pepper
• onion
• carrot
• olive oil

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add chicken; cook and stir until browned.
2. 2 Add carrots, and cook until slightly softened. Add onions, bell peppers, sage, garlic powder, and soy sauce; cook and stir continuously until chicken and vegetables are done, about 5 to 10 minutes.

By Kevin Peterson

Ingredients

• ✓ sage
• cooking spray
• red cabbage
• cremini mushroom
• salt
• black pepper
• baby spinach
• green onion

Instructions

1. 1 Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
2. 2 Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.

By Tori Monique

Ingredients

• ✓ sage
• pork sausage
• celery
• onion
• cornbread
• bread crumb
• chicken broth
• poultry seasoning

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sausage, celery, and onions in a large, deep skillet over medium-high heat. Cook, stirring often and breaking sausage up with a spoon, until sausage is evenly browned and crumbly and vegetables are translucent, 7 to 10 minutes. Remove from the heat and drain.
3. 3 Transfer sausage mixture to a large bowl. Add crumbled cornbread, bread crumbs, chicken broth, poultry seasoning, and sage. Mix until well combined, then transfer to a 9x13-inch baking dish. Cover with foil.
4. 4 Bake in the preheated oven until stuffing is well set and cooked through, about 45 minutes.

By Sara

Ingredients

• ✓ sage
• paprika
• cumin
• black pepper
• cayenne pepper
• garlic salt
• olive oil
• pork chop

Instructions

1. 1 Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
2. 2 Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By danaleotx

Ingredients

• ✓ sage
• garlic
• salt
• pepper
• pork loin
• sugar
• vinegar
• water
• soy sauce
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sage, garlic, salt, and black pepper in a small bowl; rub thoroughly all over pork loin. Place pork in a roasting pan.
3. 3 Bake in the preheated oven on the center rack, uncovered, until an instant-read thermometer inserted into center reads at least 145 degrees F (63 degrees C), depending upon your desired doneness, about 3 hours.
4. 4 Meanwhile, combine sugar, vinegar, water, soy sauce, and cornstarch in a small saucepan over medium heat; cook, stirring occasionally, until glaze begins to bubble and thicken slightly. Remove from heat; cover to keep warm.
5. 5 Brush pork loin with glaze 3 or 4 times during the last 30 minutes of cooking. Pour remaining glaze over roast to serve.

By WENDEE_H