Article: To do so, combine 1 tablespoon of chopped leaves from these herbs, sage, rosemary, thyme, tarragon, and marjoram. Use in a spice ball or tie in cheesecloth to season soups, sauces and stews. Combine 1 teaspoon of dried sage, 1/4 teaspoon salt, 1/4 teaspoon pepper with 1/2 cup of melted butter or margarine. Toss seasonings with 6 cups dried bread cubes, 1/2 cup of chopped onion and 1/2 cup finely chopped celery in a large bowl. Use to stuff chicken or turkey before roasting. Add 1 tablespoon finely chopped fresh sage or 1/2 teaspoon dried sage to each 2 pounds of your favorite sausage recipe. To do so, blend 1/4 cup unsweetened orange juice, 2 tablespoons lemon juice, 1 tablespoon minced fresh sage, 3 tablespoons brown sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup Dijon mustard in a large bowl. Then, marinade up to 3 pounds of boneless chicken or pork pieces in the mix for 1-3 hours (in the refrigerator) before grilling or broiling them. Lightly coat a whole chicken or chicken pieces with oil or melted butter. Then, sprinkle on chopped fresh sage, rosemary, and marjoram with salt and pepper to suit your taste before baking the chicken. Combine 1- 8 oz. package of cream cheese, 1/3 cup sour cream, 1/3 cup grated parmesan cheese, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 2 tablespoons chopped fresh sage leaves, and 2 tablespoons fresh chopped celery leaves in a food processor and blend until smooth. Then, place in a bowl and refrigerate 5-8 hours to blend flavors. Serve at room temperature.
What is a summary of what this article is about?
Make bouquet garni. Make sage stuffing. Make sage sausage. Make orange sage marinade. Season baked chicken. Make sage dip.