turkey1Of all my years of preparing Thanksgiving dinner, I always baked a turkey with lots of sage.  The stuffing was often quite different, depending on the fashion of that year.  One year, I made wild rice with roasted grapes and walnuts stuffing, another year was croutons, apples, apricots and almonds, even corn bread, pancetta and prunes, on and on.  But, one ingredient every stuffing recipe had to have was sage, and lots of it.

When Chef Lauretta was designing the turkey she was to cook at the Boquete Gourmet cooking class last night, I was afraid that she wasn’t going to use sage in her “Non-traditional” Thanksgiving turkey recipe.  But, I was wrong.  At the first glance of her recipe, I could see she was using poultry seasoning in her stuffing, 2 teaspoons of it.

This was my opportunity to blend my favorite herbs in proportions of my choice to make “Boquete Gourmet” poultry seasoning.  By mixing my own seasoning, I could use as much sage as I wanted.  Here’s my recipe for this delicious blend of herbs and spices that are easily available here in Boquete:

“Boquete Gourmet” Poultry Seasoningpestle

2 tablespoons sage
1 tablespoon rosemary
1 tablespoon thyme (tomillo in spanish)
1 tablespoon oregano
1 tablespoon celery seed
1 tablespoon nutmeg
1 teaspoon ground white pepper

Mix and grind all herbs and spices in small coffee grinder or mortar and pestle.

Store in tightly sealed jar.

The flavor of Lauretta’s dried fruit and sausage stuffing was outstanding, especially when she used my very favorite blend of poultry seasoning.  I have enough left over to use when I roast my very own turkey this Thanksgiving.  I think I’ll try it in Pablano Chile and Pumpkin Seed stuffing.  I hear it’s all the rage this year!