7,505 magee recipes

Three-cheese tortellini filling with ricotta, mozzarella, and cottage cheese, seasoned with mace, thyme, and garlic. Makes 6 cups and freezes beautifully for up to 3 months.

Holiday Highland dressing made with rolled oats and bread cubes, seasoned with sage, onion, and butter. A Scottish-inspired turkey stuffing with hearty oat texture for Thanksgiving or Christmas.

Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.

Sweet and tangy peach barbecue sauce with brown sugar, ginger, and mace for basting grilled hot dogs, pork, or chicken. This fruity twist on classic BBQ sauce comes together in 10 minutes flat.

Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.

Traditional beef meatloaf with sage, celery, and chili sauce. Simple mix-and-bake recipe delivers comfort food in 1 hour and 20 minutes with minimal prep.

A tasty soup that's easy to make and is perfect for a light lunch.

Excellent recipe. The turkey comes out juicy and moist.

Loaded Western frittata with ground turkey, potatoes, mushrooms, and melted cheese seasoned with cumin, sage, and thyme. A one-skillet egg dish that feeds a crowd for brunch or dinner.

Homemade turkey breakfast sausage seasoned with sage, ginger, poultry seasoning, and a hint of liquid smoke. Mix, shape into patties or links, and cook. You'll never buy store-bought sausage again.

Add some kick to your meal with this spice mix that can be used for almost anything!

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.

Potato and chive tortelli tossed in brown butter with fried sage leaves and lemon. Handmade Italian stuffed pasta filled with chive-spiked mashed potato in a classic noisette sauce.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.