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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

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

Lewis' Midwestern Sausage Gravy
American

Lewis' Midwestern Sausage Gravy

4.3

Prep
10 min
Cook
20 min
Total
30 min

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

Homemade Turkey Breakfast Sausage
Breakfast American

Homemade Turkey Breakfast Sausage

4.8

Prep
10 min
Cook
20 min
Total
30 min

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

Shrub
Drink American

Shrub

5.0

Prep
20 min
Cook
Total
2900 min

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

Buttery and Savory Acorn Squash
Side Dish American

Buttery and Savory Acorn Squash

4.5

Prep
10 min
Cook
7 min
Total
17 min

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

Cajun Pork Chops
American

Cajun Pork Chops

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
  2. 2 In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

By TREASUREMOM

Spiralized Brown Butter Sage Sweet Potato
Dinner American

Spiralized Brown Butter Sage Sweet Potato

5.0

Prep
10 min
Cook
9 min
Total
19 min

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