RECIPE WITH FRESH SAGE RECIPES

Steps:

• Preheat oven to 375 degrees F. Place butter in a metal 9-by-13-inch baking pan and set in the oven while it preheats until the butter has melted.
• Meanwhile, trim both ends from potatoes (discard or save for another use); very thinly slice the potatoes with a mandoline (1/16-inch or thinner).
• Coat the pan with the butter, then pour the excess into a large bowl. Add chopped sage, salt and pepper and mix well. Add the potato slices and mix with your hands until evenly coated.
• Place 12 potato slices in the prepared baking dish, about 1 inch apart. Place one whole sage leaf on each slice. Then, using slices that are as close to the same size as possible, gather the remaining potatoes into 12 stacks, about 2 inches tall, and place a stack on each sage-topped potato slice.
• Bake the stacks until crispy and the potatoes are very tender, 1 to 1 1/4 hours. To serve, run a metal spatula under each stack and gently flip over so the sage leaf is visible.

Steps:

• Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick spray.
• Heat 2 tablespoons butter in a large skillet. Add onion and celery; cook until softened, 5 minutes.
• Mix toasted bread cubes, chopped sage, chopped parsley, salt and pepper in large bowl. Add onion mixture and 6 tbsp melted butter. Add chicken broth, a little at a time, tossing. Add only enough to moisten; too much will make stuffing mushy.
• Bake at 350 degrees F in prepared dish, covered, 30 minutes. Uncover. Bake for 15 minutes or until browned.