Rubbed Sage

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Product Details

Points of Interest

Rubbed Sage has a peppery, sweet, savory flavor that absorbs into recipes faster than its leafy counterpart.

  • Slightly bitter, lemony herb flavor of sage
  • Grayish-tan and green
  • Fine-textured powder

Suggested Uses

  • Use to flavor sausage, veal and poultry
  • Add to casseroles and stuffing
  • Incorporate into roasted potatoes and broiled vegetables

Basic Preparation

Ready to use. Add to taste.


Quinoa and Ancient Grain Sage Sausage Stuffing

5 cups chicken stock

2 cups Quinoa and Ancient Grain Blend

2 tablespoons olive oil

1 medium red onion, diced

2 stalks celery, diced

1/2 pound bulk sage sausage

2 tart apples (such as Braeburn or Granny Smith), diced

1/2 cup currants

1-1/2 teaspoons rubbed Whole Leaf Savory

1 teaspoon Rubbed Sage

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Preheat oven to 350°F. Grease the inside of a 9 by 13-inch baking dish; set aside.

Combine Quinoa and Ancient Grain Blend with stock in a large saucepan. Bring to a bowl, and reduce

heat to simmer. Cover and simmer 15 to 20 minutes, until grains are cooked through. Let stand for 5

minutes off of heat, and fluff with a fork.

While grains cook, heat olive oil in a large skillet over medium heat. Add onion and celery, and cook,

stirring occasionally, for 3 minutes. Add sausage, breaking up with a spoon, and cook 5 minutes,

stirring occasionally, until brown. Add apples, currants, savory, Rubbed Sage, salt, black pepper and

1/4 cup water. Cook, stirring, until apples are softened, about 10 minutes. Stir in cooked grains,

tossing to evenly incorporate all ingredients.

Transfer stuffing to prepared baking dish. Cover with foil and bake for 20 minutes. Remove foil, and

bake an additional 10 minutes, until lightly browned on top.

Makes 8 servings

Our Quinoa and Ancient Grain Blend puts a modern twist on traditional holiday stuffing. Although

flavored with familiar seasonings such as Rubbed Sage and Whole Leaf Savory, this stuffing forgoes

the bread in favor of gluten-free, nutrient-packed ancient grains including quinoa, millet, kaniwa,

amaranth and teff. For a gluten-free preparation, simply ensure that the stock and sausage used is gluten free.

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