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Turkey Brine
Pantry American

Turkey Brine

4.9

Prep
5 min
Cook
5 min
Total
520 min

Instructions

  1. 1 Combine broth, salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently until salt dissolves; let cool to room temperature. Pour into a food-grade 5-gallon bucket. Stir in ice water.
  2. 2 Pat turkey dry; remove giblets from cavity. Place turkey, breast-side down, into brine, making sure cavity fills. Refrigerate at least 8 hours, or overnight.
  3. 3 Drain off and discard excess brine; pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Note that brined turkeys often cook 20 to 30 minutes faster; start checking for doneness early.

By SHERI GAILEY

Easy Giblet Gravy
Pantry American

Easy Giblet Gravy

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
  2. 2 Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

By Bode

Perfect Chicken Brine
Pantry American

Perfect Chicken Brine

4.8

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; cook, stirring occasionally, until salt and sugar dissolve completely, about 20 minutes.
  2. 2 Remove from heat; cover and let steep for 20 to 30 minutes. Set pot in an ice bath and stir occasionally until brine cools to room temperature, 20 to 30 minutes. Refrigerate until fully chilled before using, at least 1 hour.

By Kate

Sawmill Gravy without Sausage
Pantry American

Sawmill Gravy without Sausage

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a roux paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes.
  2. 2 Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder.
  3. 3 Cook until thickened but not boiling, about 5 minutes.

By Corey

Herb Butter for Steak
Pantry American

Herb Butter for Steak

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
  2. 2 Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
  3. 3 Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
  4. 4 Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
  5. 5 Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
  6. 6 Return to the refrigerator until firmed up, about 40 minutes.
  7. 7 Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

By Bibi

Vegetarian Gravy
Pantry American

Vegetarian Gravy

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a medium saucepan over medium heat. Stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
  3. 3 Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
  4. 4 Gradually whisk in broth. Season with sage, salt, and pepper.
  5. 5 Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. Serve hot.

By Tali

Creamy Pumpkin Sauce
Pantry American

Creamy Pumpkin Sauce

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add shallot; cook and stir until soft, about 10 minutes. Add butter; stir until melted. Whisk in flour until incorporated. Whisk in cream, salt, and cinnamon until incorporated, about 2 minutes.
  2. 2 Whisk pumpkin and ½ cup chicken broth into cream mixture, adding more broth, ¼ cup at a time, until reaches desired consistency. Simmer sauce until reaches desired consistency, 5 to 10 minutes.
  3. 3 Stir sage and thyme into sauce.

By MegChaseWal

Chicken and Turkey Marinade
Pantry American

Chicken and Turkey Marinade

4.4

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard.
  3. 3 Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
  4. 4 Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so.
  5. 5 Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

By emmaxwell

Marica's Spaghetti Meat Sauce
Pantry Italian

Marica's Spaghetti Meat Sauce

3.0

Prep
Cook
Total

Instructions

  1. 1 In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
  2. 2 Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

By Marica van Wynen

Jerk Marinade Seasoning Rub
Pantry Caribbean

Jerk Marinade Seasoning Rub

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary in a bowl until well combined. Store the finished seasoning in a sealed glass jar to maintain its intense aroma and freshness.

By awakenedone

Pomodoro Pasta Sauce
Pantry Italian

Pomodoro Pasta Sauce

4.2

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Stir diced tomatoes, water, red wine, tomato paste, celery, carrots, onion, garlic, oregano, sage, basil, parsley, salt, and pepper together in a large pot; bring to a boil. Reduce the heat to low and simmer until carrots are tender, about 1 hour.
  2. 2 Fill a blender halfway with sauce. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a clean pot. Repeat with remaining sauce. Alternatively, use an immersion blender and purée sauce in the pot.

By Melissa Smith

World's Best Marinara
Pantry Italian

World's Best Marinara

4.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
  2. 2 Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
  3. 3 Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

By SunnyDaysNora

Indian Chicken Rub
Pantry Indian

Indian Chicken Rub

4.4

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

Butternut Squash Kugel II
Dinner Other

Butternut Squash Kugel II

3.7

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
  2. 2 Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
  3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  4. 4 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  5. 5 Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
  6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.

By LISA819

Not-Barbecued Short Ribs
Dinner Other

Not-Barbecued Short Ribs

3.8

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion.
  2. 2 Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard together in a bowl; pour over the ribs.
  3. 3 Cook on High for 4 hours (on on Low for 6 to 8 hours).

By Mama Luvs Papa

Sausage Rolls
Appetizer Other

Sausage Rolls

4.9

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Place ground pork, onion, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic wrap and form into a round roll. Refrigerate until ready to use.
  2. 2 Whisk egg with water to make an egg wash.
  3. 3 Separate semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
  4. 4 Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the long edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
  6. 6 Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam-side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
  7. 7 Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

By John Mitzewich

This Butts' For You!
Dinner

This Butts' For You!

4.0

Prep
5 min
Cook
60 min
Total
65 min

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

Bacon Wrapped Turkey
Dinner American

Bacon Wrapped Turkey

4.7

Prep
30 min
Cook
210 min
Total
240 min

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

Sage Pork Chops
Dinner

Sage Pork Chops

4.4

Prep
10 min
Cook
55 min
Total
65 min

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