Buzz
The other day, I was searching for some sage, likely for a test batch of this stuffing. It took me three trips to three different stores before I finally found some. This doesn't bode well for the upcoming weeks, at least in terms of sage. Maybe it's just my city, but I've noticed a shortage of herbs in my usual grocery spots lately, which means I may have to switch to dried herbs for Thanksgiving dishes.
Luckily, dried herbs are perfectly fine to use, as long as they still have some flavor left and haven't been sitting in a dusty pantry since last Thanksgiving. (If you're unsure when the dried herbs were bought, try the sniff test.) While dried herbs might introduce a slight change in flavor—since they can be a bit bitter—the difference is probably unnoticeable with all the gravy you're likely to have.
However, substituting dried herbs for fresh isn't a simple one-to-one swap. A teaspoon of dried sage packs more punch than a teaspoon of minced, fresh sage leaves—not to mention that there are two types of dried sage to consider. Fortunately, converting between fresh and dried herbs isn't too complicated.
Here’s how to substitute the most common Thanksgiving herbs:
Sage: 4 fresh leaves = 1 tablespoon minced fresh leaves = 1 teaspoon rubbed sage = 1/2 teaspoon dried sage
Rosemary: 1 sprig = 1 tablespoon fresh needles = 1 teaspoon dried needles OR 1 tablespoon chopped needles = 1/2 teaspoon dried, powdered rosemary
Thyme: 6 sprigs = 1 tablespoon fresh leaves = 3/4 teaspoon dried, ground thyme
Parsley: Parsley loses much of its flavor when dried, so if fresh parsley is unavailable, either skip it or replace it with a different fresh herb. (This is also true for chives, chervil, and cilantro.)
Fortunately, I've yet to notice any parsley shortages, so you should be in the clear. (I’ve never felt the absence of parsley in a Thanksgiving recipe.)
