h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Sage is lovely! We have a pot of it on our balcony, and it's so nice to have fresh sage leaves whenever you want them.

If you're making a base of sauteed onions for vegetable or meat dishes (at least, ones that have a relatively neutral flavour profile; I wouldn't bother with something that already has other dominant spices), put some sage in the oil or butter first, to really release the flavour. You can even separately fry some whole sage leaves until they're crispy, to use as a garnish.
If you're making tomato soup, same thing - start with some sage, then the onions, tomatos and so on.
Finely chop some sage for a basic honey-lemon-garlic sort of marinade for chicken. It's wonderful.

And make (herbal) tea with it. You can either put some branches in bioling water and let them soak a while, like you would with tea bags, or for a stronger flavour cook sage in water until it boils, then strain and drink - the latter would probably require sugar in it or it'd be too bitter to drink, and personaly I like adding a little bit of sugar to the former, too, even though I usually don't add sugar to tea. Anyway, it's supposed to be good for you in a natural-remedy sort of way, but I don't know about that. I just find it very fragrant and comforting, when I feel a little under the weather.

It's nice to know there are so many things to do with sage. I've only ever grown it for the pretty flowers.

I use sage with lamb mostly

I'm going to have to try making a version of that stuffing. I love stuffing, but aside from a couple of local restaurants and only around Thanksgiving time, I can't eat it unless I prepare it myself. I get bored with my old recipe sometimes. New ones are always exciting, especially if they have sage in them.