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Sage seasons stuffings for meat and poultry. It is used in mixed green salads and for seasoning vegetable casseroles, especially those in which there are dried beans or peas. A little chopped sage added to your home-made bread dough will give the bread a lovely flavor.
Sage is used in meat, fish, and poultry stuffings; brown sauces; cheese spreads; consomme, cream soups, fish chowders; salad greens, French dressing; Brussels, sprouts, onions, lime beans, peas, tomatoes.
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