HOW MANY SAGE LEAVES IN A TABLESPOON RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
• Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
• Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
• Slice tenderloin and serve with crispy sage leaves.

Steps:

• For the Sausage - Heat a large skillet on medium heat and add the sausage.  Using a heat proof spatula, break up the sausage as its cooking so that the pieces are all about the same size.
• Stir the sausage as it cooks.  The heat may need to be turned down slightly so that the sausage doesn't turn too brown before its completely cooked through.
• Continue to stir as the sausage cooks until the sausage is thoroughly cooked (about 15 minutes). 
• After the sausage is done cooking, turn the heat off and transfer the sausage onto a paper towel-lined plate to drain off any excess grease.  Set aside.
• Reheat the same pan that the sausage was cooked in on medium heat and add olive oil. 
• For the Celery and Onion - To the pan, add the celery, onions and a couple dashes of pepper. Sauté the celery and onions until they start to turn translucent (about 8 minutes).
• Combining the Cooked Sausage, Celery and Onion - Turn off the heat, and put the sausage back in the skillet and stir all of the ingredients together. 
• If Making This Recipe Ahead of Time - This is the point where you can stop if making the dish ahead of time.  Add the celery, onions, and sausage to a bowl, cover it, and store in the refrigerator until you’re ready to make the stuffing. 
• About 15 minutes before you’re ready to serve the stuffing; to a medium to large size pot, add butter and 1 cup of broth (reserving ½ cup). 
• Heat the pan on low to medium heat until the butter melts. Then stir in the sausage, onion, and celery mixture. Then add the stuffing mix and stir together.
• Turn off the heat and cover the pan. Let the stuffing sit with the lid on for about 8 minutes. 
• Then check the consistency of the stuffing and if it’s not moist enough for your liking, add some or all of the remaining ½ cup broth. 
• Stir the stuffing and serve warm.