SAGE THANKSGIVING STUFFING
My love affair with sage (Salvia officinalis) started way back before I can remember. My most reminiscent memories of this herb began in my mother's kitchen. The wafting smells of what I later grew to know as sage were generously added to her roasts, stuffing (recipe below), homemade soups and casserole during cooler fall and winter months.
To this day every time I breathe in the wonderful smell of sage it takes me right back to my childhood and wonderful family memories. My mom tells stories of how as a kid she used to visit her grandmother, Lillian (who coincidentally lived in the same town we just moved to), and they would go pick sage for their Thanksgiving stuffing. Lillian and her sister, Grace, would dry the sage on the stove at Thanksgiving time for the family dinner. We have used this recipe in our family FOREVER!!!! This recipe is so good that I usually save some just for sandwiches! I know that you will love this recipe as much as we do and who knows, maybe it will end up on your Thanksgiving dinner table!
Sage Perennial Bed at Common Thread Farm
You can imagine my excitement when I discovered this summer that the local CSA we belong to, Common Thread Farm in Madison, NY has a wonderful perennial bed of you guessed it....SAGE! I already knew what the first thing I was going to do with it was! Lillian and Grace's Sage STUFFING!! The only thing I've changed in this recipe is the addition of an apple for a bit of sweetness!
**NOTE: Hubs and I are on the 21 Day Fix Fitness challenge so for this post I made my stuffing with diced up whole wheat bread instead of croutons -- score, this recipe is 21 Day Fix approved -- and it was SOOOO GOOOD!
Whatever you choose to use, croutons or bread, wheat or white, it will taste delicious and fulfilling!
THANKSGIVING STUFFING RECIPE:
1 bag of croutons (made from whole wheat bread if you have homemade wheat bread it's even better!!)
2 eggs - beaten
4-6 large stalks of celery
1-2 medium onions (diced)
2/3 t. dried sage or 2 T. fresh (chopped)
1/2 t. salt
1/4 t. pepper
1 C. Milk, almond milk or chicken stock
1 apple - peeled and small diced
Preheat oven to 350 degrees.
Chop celery and onion, saute on stove until tender and translucent. Set aside. In a large mixing bowl combine eggs, milk, sage, salt, pepper. Next, add the croutons, celery and onions and apple. Mix well until all croutons are coated. If they are still "dry" add more liquid until they start to fall apart and soak up the liquid.
Transfer to a baking dish, cover with tinfoil and bake for 30 - 40 minutes! You can remove foil for the last 10 minutes to crisp if you want.
Keep warm until serving and ENJOY!!
|Kids helping pick sage at Common Thread Farm|
Sage is delicious in soup. Specifically, butternut squash soup! Check out my recipe - you will not be disappointed!
When I grabbed the sage at the CSA, I recalled a blog I read one night.....while in a Pinterest trance.....about adding sage to vinegar for a natural antibacterial spray due to its anti microbial and anti oxidant properties. Score! It has been soaking for weeks and I can't wait to use it soon! Here is the recipe!
Natural Antibacterial Cleaner: Steep 3 C. White Distilled Vinegar with bunch of fresh sage
leaves for 2-3 weeks. Then place equal parts water and vinegar 1:1 solution in plastic spray bottle. Quick, Natural, Cheap!
|Sage and Distilled White Vinegar|
Sage Smudge: I've always wanted to make a sage smudge and since I had enough on hand I made a couple. It is currently drying and I am thrilled that I can use it to cleanse and purify our new home when we move in! (Hint, Hint).