You can simply chop the leaves fine and use to baste your turkey and season the stuffing and other side dishes. See below for recipe links.
This year, I tried something different with the fresh herb bundles found in my CSA produce box. I ground up the whole mix in a food processor and refrigerated using a tight sealing kerr jar.
Already, I’ve made a vinaigrette salad dressing that is simply delicious.
For roasted, rosemary yams, I used the herb blend instead of just rosemary…so good!
I’ll be trying it on pasta, soups and anything really.
Easy way to get holiday flavors.
First, take each herb ‘branch’ and, with your fingers, strip the leaves into a bowl except for the rosemary, keep those leaves separate. The bundle consists of sage, rosemary, thyme and marjoram.
Place the rosemary leaves in a food processor and pulse until chopped. Add the remaining leaves and pulse until chopped fine (the rosemary will stay pretty chunky but that’s okay). Place in a tight sealed jar and store in the refrigerator for about a week.