too much sage in my dressing

[LauraMc]

I am making cornbread dressing for the first time this year for Christmas. I tried out the recipe I had from the martha white cornmeal site this morning. I opted to use fresh herbs and apparently put too much sage and parsley. I cooked a sample of what I made and it leaves a strong sage after taste. Would adding more cornbread even out the taste to the rest of what I have mixed even out the taste or should I just start over? The recipe called for 2 tsp sage but I put in one of those whole little packs that you buy at Winn Dixie. Probably 20 leaves.

[Low-N-Slow]

The rule of thumb is to use 3x more fresh than dried when substituting (and vice-versa), but I'm thinking 20 leaves of fresh sage is a bit more than 2 Tbl. (6 tsp.) Doubling the rest of the recipe might cut it enough.

[hungryone]

Sage can be funny like that: some plants are mild, others super-intense and tending toward piney bitterness. I've experienced varying strength from two plants of the same variety growing side by side. Yes, make more cornbread and stretch out your stuffing; it will tone down the sage. Of course, you may need to increase other seasonings to balance out the addition of the cornbread.