Sage – Wise Old Sage^™ Sage

This sage plant adds spicy flavor to poultry, pork, lamb, and stuffing. Toss sage stems and leaves onto hot charcoal to add wonderful flavor and aroma to grilled dishes.

Features
This sage plant adds spicy flavor to poultry, pork, lamb, and stuffing. Toss sage stems and leaves onto hot charcoal to add wonderful flavor and aroma to grilled dishes.

Sage Stuffing
1 medium onion, chopped
2 celery stalks, chopped
7 tbsp. unsalted butter
8 c. baguette, cubed
1/3 c. chopped celery leaves
1 1/2 tbsp. sage, chopped
1 c. chicken broth
1 large egg
Preheat oven to 400?F. Cook onion and celery in butter with salt and pepper to taste in a skillet until softened. Transfer to a bowl and toss with bread, celery, and sage. Whisk together stock and egg, and add to bread mixture. Transfer to baking dish and bake, covered for 30 minutes. Uncover and bake until top is golden.