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Old 11-18-2006, 12:21 PM   #1
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Too much sage

I put too much sage in my stuffing, can anybody out there tell me if there is a cure, I made a huge batch and I sure hate to throw it away. thanks Margo

Margo - I edited your e-mail out - please come back here to see any answers. That's what these forums are for. - kitchenelf, Site Administrator

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Old 11-18-2006, 01:56 PM   #2
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make more stuffing without sage and combine
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Old 11-18-2006, 02:08 PM   #3
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^^^+1

Should be pretty easy to stretch out, but then you will have alot more stuffing on your hands. Leftovers will freeze beautifully though.
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Old 11-18-2006, 02:19 PM   #4
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Have you already added liqiud to it? If not you can freeze part (uncooked as long as no liquid or egg has been added) of it in a good zip type bag and use another time. Just add unseasoned stuffing to the part you do use. Although I have to say that it would take a heck of a lot of sage to be too much for me!!!!!
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Old 11-20-2006, 02:26 PM   #5
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An E-mail I recieved from Mrs.MargoMAxine:

Are U saying just make more stuffing? PLEASE

my response: No need to be rude. You asked for advice, that is what I tried to give. Sorry if it did not meet your expectations.


***EDIT***just recieved an e-mail saying it was not finished when she sent it. No foul done. I also told her not to be a stranger to the board.

Sorry, Margo!
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Old 11-20-2006, 02:37 PM   #6
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Making more is really the only way to fix it, IMO.

You can't just put a potato in it
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Old 11-25-2006, 05:52 PM   #7
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Margo I suggest that you start all over. You can freeze the stuffing that you have already made and maybe the next time you take it out of the freezer you might be able to add something to get ride of the sage taste.
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Old 03-26-2020, 02:44 PM   #8
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too much sage in dressing

I made an 8 x 8 pan of dressing and put too much sage in the recipe.
I peeled, cubed, and cooked 4 medium russet potatoes. When they were done, I added 1T. unsalted butter, mashed them with a potato masher then whipped them in my kitchen aid mixer bowl for about 1 minute until there were no lumps. I added the already baked pan of stuffing plus approximately 1/4 c. Organic, low sodium chicken broth and used the paddle attachment to mix.
This mixture proved successful in reducing the strong sage flavor.
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Old 03-26-2020, 03:35 PM   #9
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Quote:
Originally Posted by PAP5 View Post
I made an 8 x 8 pan of dressing and put too much sage in the recipe.
I peeled, cubed, and cooked 4 medium russet potatoes. When they were done, I added 1T. unsalted butter, mashed them with a potato masher then whipped them in my kitchen aid mixer bowl for about 1 minute until there were no lumps. I added the already baked pan of stuffing plus approximately 1/4 c. Organic, low sodium chicken broth and used the paddle attachment to mix.
This mixture proved successful in reducing the strong sage flavor.
Diluting the over-saged stuffing is the only way to fix it. Whether you add more stuffing w/o sage or potatoes to dilute it the effect is the same. You could dilute it with bread, potato, rice or beans.
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Old 03-27-2020, 09:07 AM   #10
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You can also use the stuffing as a seasoning. Just spread your stuffing out on a cookie sheet and bake it until dried. Then crumble it. Store in freezer bags, in the freezer. Use it as a coating for poultry, or add it to other, unseasoned batches of stuffing. You can even work it into potato, rice, and noodle dishes, such as casseroles. I hope you see this, and it helps.

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Old 04-01-2020, 12:22 PM   #11
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did you taste it ? we grow sage and add a lot to everything.
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Old 04-02-2020, 06:28 PM   #12
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I haven't tried this with stuffing, under stand, but I've used potato flakes to absorb flavors in overly seasoned dishes.
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