• Nutty browned butter flavor and savory sage in an easy-to-use seasoning blend
• Classic northern Italian flavor pairing is perfect for pasta, rice and potatoes
• Use to season chicken breast, roast turkey, pork chops, steak or fish
• Stir into marinades and vinaigrettes
• Flavor Inspirations is an exclusive program where you can try unique products 
• Share your feedback so we can continue to craft new and exciting products
• Made in small batches, available for a limited time only

Brown Butter Sage Ravioli with Butternut Squash

• 1 package (9 ounces) refrigerated cheese ravioli
• 2 cups cubed butternut squash
• 2 tablespoons vegetable oil, divided
• 1 pound boneless skinless chicken tenderloins
• 2 tablespoons water
• 2 cups half-and-half
• 1/2 teaspoon salt
• ¼ teaspoon McCormick® Garlic Powder
• ¼ teaspoon McCormick® Whole Thyme Leaves
• 1 tablespoon plus 2 Teaspoons McCormick® Flavor Inspirations Brown Butter & Sage Seasoning
• 1 cup shredded mozzarella cheese

1. Cook ravioli as directed on package. Drain well and set aside. Meanwhile, heat the oil in a large deep skillet on medium heat. Add chicken and cook on each side until browned, about 5 minutes. Remove from pan and allow to cool slightly. Cut into bite-sized pieces; set aside.

2. To the same skillet, add remaining 1 tablespoon oil. Add squash; cook on medium heat 7-10 minutes or until almost tender, stirring occasionally.

3. Stir in half and half, salt and seasoning. Return chicken to skillet. Simmer 5 minutes or until sauce is slightly thickened.

4. Add mozzarella and cooked ravioli, stirring until cheese is completely melted. Serve immediately. 

Brown Butter Sage Turkey Pot Pie

• 1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
• 2 tablespoons butter
• 1 cup chopped onion
• 2 tablespoons flour
• 1 cups chicken stock
• ½ cup milk
• ¼ cup apple cider
• 2 cups cubed cooked turkey or chicken
• 2 tablespoons McCormick® Flavor Inspirations Brown Butter & Sage Seasoning
• 1 package (16 ounces) frozen mixed vegetables

1. Preheat oven to 425ºF. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie plate.

2. Melt butter in large ovenproof nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add stock, milk, apple cider, and seasoning; whisk until mixture is smooth.

3. Stir in chicken and frozen mixed vegetables. Bring to boil. Reduce heat to medium; cook and stir 7-10 minutes.

4. Spoon filling into pastry-lined pie plate. Top with second crust. Seal edges and cut several slits on top.

5. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving

• Great on rice, pasta, and potatoes
• Stir into marinades and vinaigrettes
• Add to chicken or turkey for a boost of flavor

Serving Size 1/4 tsp. (0.8g)

About 76 Servings Per Container

Amount Per Serving

• Calories 0
• Total Fat 0g
• Sodium 90mg - 4% Daily Value
• Total Carbohydrate <0g - 0% Daily Value
• Protein 0g
• Dietary Fiber – 0g
• Sugar – 0g

INGREDIENTS: SALT, BROWN SUGAR, CORN MALTODEXTRIN, GARLIC POWDER, SPICES (INCLUDING SAGE), WHEY (MILK), BUTTERMILK, NATURAL FLAVOR (MILK), BUTTER [CREAM, SALT], COCOA POWDER PROCESSED WITH ALKALI, CITRIC ACID, NONFAT MILK, YEAST EXTRACT, SUGAR, EXTRACTIVES OF ANNATTO & EXTRACTIVES OF TURMERIC.