Sage advice for Thanksgiving dinner

Sage is one of those herbs chefs love to love. With its earthy,
peppery perfume and textured leaves that fry crisp like chips or
saute soft like blankets, it offers a range of savory sensations
that can help pull together an elegant Thanksgiving menu.

Sage is beloved around the world for its heady aroma and its
ability to coax depth from nearly any ingredient. Primarily known
for the way it enhances various meats – the veal and pork
saltimbocca of Italy, the ham of Germany, even mutton in the
Balkans – it also stars in vegetable dishes such as minestrone
soup. Marinades are made from it, cheeses are studded with it, teas
in China are brewed from it.

The British pair sage with onions to flavor poultry and sausage.
Sound familiar? Think traditional stuffing with sausage and sage,
or the one here with cranberries; creamy and crisp roasted potatoes
peppered with sage; and a golden turkey dappled with the
almond-shaped leaves.

“It’s almost effervescent, it has a great pronounced flavor,” said
Scott Drewno, executive chef of The Source in Washington. And its
ability to complement the other flavors of the season makes it a
perfect choice for Thanksgiving.

“It’s an herb that’s warming, like cinnamon, star anise,” Drewno
said. “(It’s) ideal for the fall and the winter.”

Sage also has the distinction of being both versatile and unique. A
friend to many ingredients, but a slave to none, its instantly
recognizable taste can put a distinctive stamp on your holiday
meal.

“It’s unusual,” says Niki Segnit, author of “The Flavor Thesaurus.”
“It doesn’t taste like anything else.”

SAGE VINAIGRETTE

In a blender, combine 1/2 cup extra-virgin olive oil, 1/4 cup red
wine vinegar, 1/4 cup orange juice, 6 chopped fresh sage leaves, 1
teaspoon minced fresh thyme, 1 teaspoon minced fresh oregano, and
salt and pepper to taste. Blend until smooth. Serve with your
favorite greens.Makes 12 servings.

PEPPERED SAGE CORNBREAD

Prepare boxed cornbread mix according to package directions. Add 2
tablespoons of minced fresh sage and 1 teaspoon ground black
pepper. Bake as directed. Makes 12 servings.

CRANBERRY SAGE STUFFING

In a large skillet over medium-high, heat a splash of oil. Saute 1
chopped yellow onion, 1 diced carrot, 1 diced celery stalk and 2
tablespoons minced fresh sage. Add 1/2 cup dried cranberries and
1/2 cup orange juice. Simmer until the orange juice is mostly
evaporated. Stir into a 12-ounce bag of stuffing mix, then prepare
according to package directions. Makes 8 servings.

Sage Roasted Turkey and Gravy

1 large yellow onion, cut into chunks

1 large carrot, cut into large chunks

1/2 cup (1 stick) butter, room temperature

2 teaspoons salt

1 teaspoon ground black pepper

1/4 cup minced fresh sage, plus 12 whole leaves

12- to 14-pound turkey

1/2 cup white wine

2 cups chicken or turkey broth

1/4 cup all-purpose flour

Heat the oven to 350 degrees. Place the onion and carrot in the
bottom of a large roasting pan. Fit the roasting pan with a
rack.

In a small bowl, mix together the butter, salt, pepper and minced
sage. Gently loosen the skin of the turkey and massage some of the
butter under the skin on the breasts and legs of the turkey.
Massage more of the butter on the interior of the cavity, as well
as on the outside of the skin all over the bird.

Place the 12 whole sage leaves under the skin of the turkey in
various spots. Place the turkey in the roasting pan on the rack,
breast side up. Cover with foil and roast for 1 hour. Remove the
foil and roast for another 1 to 1-1/2 hours, or until the breast
meat reaches 160 degrees and the thickest part of the thigh reaches
170 degrees.

Remove the rack and turkey from the roasting pan and cover with
foil and a few kitchen towels to keep warm.

Remove and discard the onion and carrot pieces from the pan. Place
the pan over medium-high heat on the stovetop (it may rest over
more than one burner, if so, turn on both) and add the wine.
Scraping the bottom of the pan to loosen any browned bits, bring
the juices to a simmer.

In a small bowl, whisk together the broth and flour. While stirring
continuously, pour the broth mixture into the pan. Bring to a boil
and stir for 3 minutes. Adjust the seasoning with salt and pepper
as needed. Strain the gravy, if desired. Serve alongside the
turkey.

Sage Roasted Potato Wedges

5 pounds Yukon Gold potatoes

1/4 cup olive oil

1/4 cup minced fresh sage

2 teaspoons salt

1 teaspoon ground black pepper

Heat the oven to 350 degrees. Cut the potatoes into
1/2-inch-thick wedges. Use paper towels to pat the wedges dry, then
transfer to a large bowl. Drizzle the potatoes with the olive oil
and toss to coat. Sprinkle with the sage, salt and pepper. Toss
until evenly coated. Arrange the wedges in a single layer on 2
baking sheets. Roast for 50 to 60 minutes, turning occasionally
until the potatoes are evenly browned. Makes 12 servings.

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Bill & Sheila’s A-Z of herbs – sage