Sage Advice

Now that we've finally had a good frost, the garden is looking a little barren. The root vegetables are still safe, sleeping in their dark beds until called in for supper. All those tender green shoots that had been lingering have suddenly withered and shriveled, wiped out overnight by the hard hand of a killing frost. What remains is a sobering scene, dried husks and brown twiggy masses that will remain until spring. Luckily there are still a few survivors, wisps of green which may endure the winter, the hardier herbs: savory, rosemary, thyme, chives and sage.


Herbs are one of my most satisfying gardening experiences. Most common herbs hail from the Mediterranean and will flourish in poor soil and a harsh, dry climate, making them fantastically easy to grow. Most do not grow very large and take well to growing in pots and window boxes. Salvia Officinalis or common sage has a rich history as a culinary and medicinal herb. A must to grow in the cook's garden, its distinctive flavor pairs exceptionally well with fatty meats and poultry. Purple, gold and tricolor sage varieties can make a colorful mix in the garden, but do not vary much in taste. We use sage when grilling pork chops in the summer, but late fall and winter is when sage really takes the main stage in the kitchen. A handful of sage and thyme stuffed in turkey or chicken before roasting makes a deliciously simple center of a meal. Musky sage bunches can add savor to any cut of pork and are essential to sausage. What would Thanksgiving stuffing be without sage?

I love stuffing! Here's one of my takes on a classic:

Cranberry Potato Bread Stuffing

1 Pkg. (12oz.)
Martin's Famous Potatobred Soft Stuffing Cubes (or other bread cubes)
2 T Butter
1-2 cups hot chicken broth
1 cup dried cranberries
1 large yellow onion, chopped (1 1/4c)
4-6 celery stalks, chopped (1 1/4c)
2 tsp fresh sage (1 tsp dried)
1 tsp fresh thyme (1/2 tsp dried)
1 tsp salt (kosher if possible)
1/2 tsp pepper (freshly ground is best)

Soak dried cranberries in 1 cup hot chicken broth for about 15 minutes (while you chop the onions, celery and herbs). Melt butter in a large skillet. Saute onions and celery until translucent and tender, not brown. Add herbs, seasonings, cranberries and soaking broth. Stir, then add bread cubes. You may need a little more broth to moisten bread cubes. Stir over medium heat until well mixed. Let cool before stuffing, will fill a 10-12lb turkey.

Add a second cup of broth for a moist dressing to bake separately in a buttered casserole dish, 350 degrees for 20-30 minutes or until the top begins to brown.