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  • Pancetta and Chestnut Stuffing 3.09 A Deep-Fried Korean Thanksgiving

    finely minced ½ tsp salt ½ tsp pepper ½ cup peeled and roasted chestnuts, roughly chopped 10-12 fresh sage Add the chestnuts, sage, and rosemary and sauté for about 3 minutes or until the herbs have wilted. It’s no secret that I love sage, I use it in as many recipes as I think it will work.

  • Chicken Noodle Soup 3.02 Haunted Leg

    broth 3 bay leaves ½ tsp red pepper chili flakes 10 oz egg noodles, cooked 2 tbsp of butter 10-15 fresh sage Add the sage leaves to the melted butter and allow to crisp up. Remove the bay leaves from your soup when it’s done simmering and serve with the crispy sage leaves! If you’ve been following me for a while, you may remember that I used crispy sage leaves when I made I love adding crispy sage to different dishes because it adds great texture and a vibrant flavor, and

  • Butternut Squash Soup 2.10 The Bracebridge Dinner

    onion, diced 1 granny smith apple, cored, peeled, and diced 1 celery stalk, thinly sliced 10-12 fresh sage Directions: Instant Pot Method: Add the squash, onion, apple, celery, and sage leaves in the pot. Add the sage leaves and spices and allow to saute for an additional minute. The granny smith apple adds an unexpected yet subtle tartness to the soup while the fresh sage complements of me understands why he hadn’t told her yet; most of Richard’s identity is in his job, but at the same

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