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First of all, I'd remind myuself that you can cut a sage bush waaaay back. Mine is about 10 years old, lives outdoors in Missouri, and every spring, I cut it back about 50%. You'll always have more than you can use. But the blooms are nice.

roast chicken with veggies (with herbs in the cavity of the chicken), dressing, or dry it. I wish mine would take off, instead of just sitting there.

Sorry! I thought you were looking for someone to dispense prudent advice?

Sage is one of my most favorite herbs. It goes with so many things...

Beans. So good in some bean soup... with a hamhock... mmmmmmmm
Anything poultry. Always.
Homemade sausage.
Stuffing. Even if you're not making poultry.
Lamb.
Pork.
Mushrooms.
All kins of Mediterranean dishes...

So many possibilities!

Deep fried sage leaves sprinkled with powdered sugar. Use to garnish a sweet olive oil cake. Trust me on this one...

There is the obvious options like using it in stuffings and things, but I like to use herbs as kind of a lettuce replacement in sandwiches. I do it often with basil. I know that fresh herbs have a really strong taste, so you wouldn't need too many leaves. Also, I've noticed that Michael Chiarello from the food network is like, OBSESSED with sage. He uses it all the time, I've even seen him fry it and use it in salads and as a deliciously edible garnish. You might want to look up some of his sage-friendly recipes on the Food Network website.

Saltimbocca!!

Roasted chicken, butternut squash soup (use it to flavor the stock and fry some leaves for garnish), sauteed corn, corn fritters, polenta ...

For Loco - from Cooks Illustrated Test Recipes

No-Roll Pizza Bianca with Capicola and Fontina
Serves 4

We prefer the pizza prepared with sweet capicola, but hot capicola can be used. If both are unavailable substitute
thinly sliced proscuitto and cut each piece in thirds widthwise. Once the dough has been placed in the oiled bowl, it
can be transferred to the refrigerator and kept for up to 24 hours. Bring the dough to room temperature, 2 to 2 1/2
hours, before proceeding with step 4 of the recipe. When kneading the dough on high speed, the mixer has a
tendency to wobble and walk on the counter. Place a towel or shelf liner under the mixer and watch at all times while
mixing. Handle the dough with slightly oiled hands. Resist flouring fingers or dough might stick further. This recipe
was developed using a 18- by 13-inch baking sheet. Smaller baking sheets can be used, but because the pizza will
be thicker baking times will be in the higher range. If not using a pizza stone, increase baking temperature to 500
degrees and set rack to lowest position. Cooking times might increase by 3 to 5 minutes.

3 cups (15 ounces) unbleached all-purpose flour
1 2/3 cups (13 1/2 ounces) water, room temperature
1 1/4 teaspoons table salt
1 1/4 teaspoons instant yeast
1 1/4 teaspoons sugar
4 tablespoons extra-virgin olive oil
6 ounces sliced capicola (20 to 25 thin slices), cut into quarters
2 teaspoons minced fresh sage leaves
8 ounces fontina, shredded (about 2 cups)

1. Mix flour, water, and table salt in bowl of standing mixer fitted with dough hook on low speed, until no areas of dry
flour remain, 3 to 4 minutes, occasionally scraping down sides of bowl. Turn mixer off and let dough rest for 20
minutes.
2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally
scraping down sides of bowl. Increase mixer speed to high and knead dough until glossy, smooth, and pulls away
from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off dough
will fall back to sides.)
3. Using fingers, coat large bowl with 1 tablespoon of oil, rubbing excess oil from fingers onto blade of rubber
spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon of oil over top. Flip dough over once so it
is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume
and large bubbles have formed, 2 to 2 1/2 hours.
4. One hour before cooking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to
450 degrees.
5. Coat rimmed baking sheet with remaining 2 tablespoons oil. Using rubber spatula, turn dough out onto baking
sheet along with any oil in bowl. Using fingertips, press dough out towards edges of pan taking care not to tear
dough. (Dough will not fit snuggly into corners. If dough resists stretching let it relax for 5 to 10 minutes before trying
to stretch again). Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of
dough 30 to 40 times. 6. Bake until top is spotty brown, 15 to 17 minutes. Remove pizza from oven and distribute
capicola evenly over dough; sprinkle with sage and fontina. Return pizza to oven and continue to bake until edges
are golden brown and cheese has begun to brown in spots, 5 to 10 minutes longer. Using metal spatula, transfer
pizza to cutting board. Slice and serve immediately.

I second the chicken and sage suggestions like saltimbocca. Also, this roasted chicken with prunes and sage by Dave Lieberman is delicous and weeknight simple:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30351,00.html

I also like sage with butternut squash (risotto, soup, roasted) and came up with this recipe for a fall pizza that prominently features sage:
http://www.epicurious.com/recipes/member/views/1227896

And here's my take on saltimbocca using smoked mozzarella and sage:
http://www.epicurious.com/recipes/member/views/1228657

I use SAGE in my tomato soup. I also add parsley and basil to the soup. I love the smokey plus hint of sweet (fromthe basil) taste that cuts the tomato acidity just a bit. I also do the same with my mixed veggie soup. TASTY!