Recipe to use up fresh sage?

[thyme]

I have a sage plant that's completely out of control. Does anyone have a recipe that uses sage? Preferably a lot of sage? :)

[Snowy]

This Recipe uses a little bit of sage....but I think it's really good. :o
For the 2 ounces of bread, I just use a hamburger bun with the crusty part peeled off.

Turkey Burgers with Apples, Onions and Sage
2 slices (about 2 ounces) white sandwich bread, torn into 1-inch pieces
3 tablespoons low-fat (2%) milk
2 teaspoons unsalted butter
½ cup finely chopped onions
Kosher salt
½ medium apple, finely chopped (about 1/3 cup)
1¼ teaspoons minced fresh sage or scant ½ teaspoon dried sage
1 teaspoon fresh lemon juice
1 pound ground turkey
½ teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil

In a small bowl, soak the bread in the milk to soften it, about 5 minutes.

In a small nonstick skillet, melt 1 teaspoon of the butter over low heat. Add the onions, sprinkle lightly with salt, and toss to coat. Cover and cook until the onions have released some juices, about 5 minutes. Uncover, increase the heat to moderate, and cook, tossing occasionally, until the liquid has evaporated and the onions are golden brown, 10 to 12 minutes. Add the remaining 1 teaspoon butter, the apple, and sage and cook, stirring frequently, until the apple is soft, about 4 minutes. Sprinkle with the lemon juice and remove from the heat.

In a medium bowl, combine the turkey, soaked bread, the apple mixture, salt, and the pepper, tossing well with your hands. Wet your hands and shape the mixture into four ¾ inch patties. (Do not make them any thicker than this, or the outside will dry out before the center is cooked.) Place the patties on a baking sheet, cover, and refrigerate until ready to cook.

Preheat oven to 400 degrees. Heat the remaining oil (approx 1 tbsp.) in a large ovenproof skillet over medium heat. Place the burgers in the skillet and cook until well browned, about 5 minutes per side. Transfer to the oven and cook until firm to the touch, about 6 minutes.

[tlew12778]

There was a thread on this a while back:
http://www.constantchatter.com/showthread.php?t=2272&highlight=sage

[maple]

These are awesome and sooo simple...

Oven Fries with Crisp Sage Leaves from Cooking Light

2 small baking potatoes (about 1 pound)
1 tablespoon extravirgin olive oil
1/2 teaspoon kosher salt
12 sage leaves

1. Preheat oven to 400°.

2. Cut each baking potato lengthwise into 6 equal slices. Place potato slices in a large bowl, and drizzle with olive oil. Sprinkle with salt; toss well to coat potato slices. Remove potato slices from bowl. Reserve remaining olive oil and salt in bowl; set aside. Arrange potato slices in a single layer on a baking sheet.

3. Bake at 400° for 40 minutes or until the potato slices are golden brown on the bottom. Remove potato slices from oven (leave oven at 400°).

4. Add sage leaves to reserved olive oil and salt in bowl. Gently rub sage leaves along bottom of bowl, coating both sides with olive oil and salt. Working with one potato slice at a time, lift potato slice from baking sheet with a thin spatula. Lay 1 sage leaf on baking sheet, and cover with potato slice, browned side down. Repeat with remaining potato slices and sage leaves.

5. Bake at 400° for 10 minutes. Remove from heat. Using a thin spatula, carefully turn potato slices over with leaves on top. Bake at 400° for an additional 10 minutes or until bottoms begin to brown. Serve immediately.

6. Yield: 3 servings (serving size: 4 potato slices)

[Jazz]

But do you have any thyme? ;)

I have a very enthusiastic sage plant too. It keeps really well if you dry it, then you can use it at your own pace during the winter (great in stuffing or pushed under chicken skin for a roast bird). It's also a great garnish fried in a little butter (gets all crispy/crumbly) or evoo.

If you haven't dried -- rinse & dry if necessary. Either spread out (I used a wire rack on a cookie sheet last year) or tie in a bundle. Official directions usually recommend drying at a "high" temp around 90-ish the first day and then 75-ish for a couple weeks -- I just put them in my basement, which is probably 60-ish. Either way, the drying herbs should be out of the light. After a couple weeks, transfer to a glass jar, and store in a cool, dry place.

(This is also great for thyme and rosemary by the way.)