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Nov 17, 2012 11:23 AM

Too Much Thyme & Sage???

I am going to use Ina Garten's recipe for roasted herbed turkey breast - I made it a few years ago and it was excellent. It uses thyme and sage, garlic, dry mustard, EVOO under and on top of the skin. I made it two years ago and it was excellent. I am only cooking for two, plus leftovers, I halved the recipe and cooked for about an hour and 40-45 minutes. It is basically a 'set and forget' recipe - no basting. Moist, flavorful and delicious.

I want to make a fairly easy stuffing (separately) and I am thinking of the Chow recipe for Easy Apple and Sage Stuffing (also includes thyme).

Having never tasted the stuffing, I am wondering if between the sage and thyme in the turkey and also in the stuffing, if the flavors would be too similar and maybe overpowering??

Any recommendations for easy, delicious stuffings?

Thanks in advance.

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  1. I would make a chestnut stuffing. I started with this recipe when I was first married and have tweaked over the years. I starting using more chestnuts a few years ago and have eliminated the rosemary since the year that I ran out. I use turkey stock (now veggie stock) to moisten since the original recipe was a little dry. Oh and I used to add sausage every year until a vegetarian joined our family. I miss the sausage! So this year I am making both.

    Oh and any bread works well-basic white, sourdough, corn etc

    1 Reply
    1. re: foodieX2

      Sounds good, thanks. Although I must admit that I OD'd on chestnuts one cold winter in Paris.. couldn't resist buying from the street vendors...

    2. Are you setting the turkey breast atop a mound of stuffing while roasting it? If so, you can cut back on the seasoning in the rub since the stuffing will impart flavor to the meat. If you are cooking them separately, you can use both recipes as is. There are a few ways to accomplish stuffing a breast. Last time, I started the breast skin side down, with a mound of stuffing atop it.
      The stuffing included egg as a binder, so that by the time it was ready to flip over, very little tumbled off. If you roast the breast skin side up the whole time, put the stuffing in an oven-safe bowl or round casserole that's the right size to snuggle inside the rib cage, or form a bowl from heavy-duty aluminum foil. The latter is probably the better choice, since you can poke a few holes in the bottom of the foil so that drippings flavor the pan juices.

      Personally, I prefer summer savory to both sage and thyme, and freely substitute it for either or both.

      1 Reply
      1. re: greygarious

        Great idea ...I was planning on making the stuffing and baking it separately, but this sounds so much more flavorful. Thanks.