Sage is the traditional seasoning for the Thanksgiving turkey as well as any number of poultry dishes. The fresh herb can be readily identified by its velvety, gray-green leaves, which are aromatic and whose flavor intensifies when the herb is dried.
Two forms of dried sage are available in the supermarket. Rubbed sage is subjected to minimal grinding and is fluffy. It should be crushed slightly when used in a recipe. Ground sage has been finely ground to a powder and is ready to use. Because the flavor of ground sage is highly concentrated, the amount needed for recipes is reduced.