Dried sage and thyme or fresh?

Another tip, if you are using dried herbs in this (or any) recipe: crush them with a pinch of salt and pepper in a mortar and pestle, before adding to the dish. Even dried herbs have a lot of fragrance in them, which is released when the herbs are crushed.

I've been doing this since discovering a wonderful recipe by Diana Kennedy for albondigas (a keeper!). She has you crush peppercorns and cumin seeds in a mortar and pestle with dried oregano. I now crush any dried herbs I'm using, even when there are no seeds that also need crushing.

If you don't have a mortar and pestle, crush the dried herbs between your palms, rubbing them back and forth. ;o)

I'm guessing fresh, as 2 tbsp dried sage sounds too strong for this relatively small recipe.
If you only have dried on hand start with 1/3 amount specified. Cook, taste, add more if needed.