Recipes

[sabatini]

@debcakes, I believe the equivalent is 1 ounce per cup fresh sage leaves, so I assume that 2 ounces is 2 cups of leaves. That seems like a lot of sage!

[debcakes]

 Thanks @sabatini, that may be about what I used. I actually think I will rough chop the sage next time to get a little more flavor out of it.

i thought this turned out very well for me.  My only complaint is that any time I brine something, it tastes salty to me. I don't know how much I could cut back and still gey the good results. I did not bother to actually stuff the chops, but put the stuffing on top. I think this would be good on chicken, too.

the word above (gey) is meant to be get. I can't change it. 

[A60_Chevy]

If it is salty I would try to use something as an alternative.  Salt has a bad affect on me with swelling.  I also would like to know if this is like a special meal where you can eat weekly say.. Sunday dinner or if the calories in the dish is for holidays only.