Substituting Fresh Sage for Dried and Turkey Stuffing Recipe
Answered by: Yvonne Tremblay
Question from: Pat Niswonger
Posted on: November 24, 2005

I plan to use fresh sage (from my garden) to make my dressing this (American) Thanksgiving. What is the equivalent of fresh sage to 1 tablespoon of dried sage?

When substituting fresh for dried herbs, estimate about 3 times more (sometimes only double) of the fresh herb. Here is my recipe for turkey stuffing using fresh herbs, including sage. It will also give you an idea of how much sage to use for the amount of bread.

Here is a link to an interesting article from Cook’s Illustrated called Herbs: Fresh versus Dried. http://www.cooksillustrated.com/images/document/howto/JA03_Herbs.pdf

Roasted Garlic Stuffing with Sage and Thyme (from Thyme in the Kitchen -- Cooking With Fresh Herbs by Yvonne Tremblay)

The mellow taste of roasted garlic updates this traditional herbed bread stuffing. It can be cooked separately in a casserole dish or used to stuff a 3 lb (1.5 kg) chicken or tripled to stuff and 12 to 15 lb (5 to 7 kg) turkey. To cook with just a turkey breast, mound stuffing in a baking dish, place breast on top; cover with foil.

2 tbsp (30 mL) butter or oil

1 medium onion, chopped

1 stalk celery, chopped

1 whole head roasted garlic (recipe to follow)

4 cups (1 L) dry bread cubes

1 tart apple, peeled and chopped

2 tbsp (30 mL) each: chopped fresh parsley and sage

1 tbsp (15 mL) chopped fresh thyme

1/4 to 1/2 cup (60 to 125 mL) chicken stock, apple juice or cider

Salt and pepper

1. In a non-stick skillet over medium heat, melt butter or heat oil. Add onion and celery; cook for 7 mintues or until softened. Stir in roasted garlic; cook for 1 minute.

2. In 6 to 8 cup (1.5 to 2 L) baking dish or casserole, combine bread cubes, apple herbs and enough chicken stock to just moisten bread. Season with a little salt and pepper.

3. Cover and bake in 350F (180C) oven for about 25 minutes, or until apple is softened and stuffing is heated through.

Makes 4 servings.

To roast garlic: Trim about 1/4-inch (5 cm) from the top of a whole head of garlic. Place garlic head on foil, drizzle with a little olive oil; close foil. Bake in 325F (160C) oven for 50 to 60 minutes or until very soft. Let cool; squeeze softened garlic from papery skins.

Back to Culinary Herbs and Their Uses | Q & A Index

Copyright © 1997-2014 Otto Richter and Sons Limited. All rights reserved.