Low Sugar Poultry Seasoning
Making your own poultry seasoning at home is one of those small kitchen moves that pays off every single time you reach for it. Store-bought spice blends can hide surprising extras — fillers, anti-caking agents, and yes, sometimes even added sweeteners — so mixing your own puts you fully in control of what goes into your food. This blend layers earthy sage, fragrant thyme, and sweet marjoram with a whisper of rosemary, black pepper, and nutmeg for a deeply aromatic mix that smells like the holidays and works year-round. The quick tip about crushing the rosemary by hand is a small step that makes a real difference, giving you a cohesive, even texture rather than poky little leaves in your finished dish. Stored in an airtight jar in a cool, dark spot, a single batch will keep for up to six months and is ready to season roast chicken, turkey, stuffing, or anything else that calls for that classic savory warmth. It takes just minutes to pull together and costs a fraction of what you'd spend on a pre-made jar.
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Learn more →Ingredients
12 servings
- 2 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp dried marjoram
- 1 tsp dried rosemary
- 1 tsp black pepper
- ¼ tsp ground nutmeg
Instructions
- 1
Combine the dried sage, thyme, marjoram, rosemary, black pepper, and ground nutmeg in a small bowl and stir until evenly mixed.
- 2
If the rosemary leaves are coarse, crush the finished blend briefly between your fingers or with the back of a spoon until the texture is uniform and the rosemary is broken into smaller flakes.
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