Almond Free 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 be a minefield when you're avoiding tree nuts, since shared processing facilities and vague labeling make it hard to know exactly what's in the jar. This blend keeps things refreshingly straightforward — just six pure dried herbs and spices, nothing hidden, nothing unnecessary. Sage leads the way with its earthy, slightly peppery depth, while thyme, marjoram, and rosemary layer in warmth and fragrance that smells like a proper Sunday roast. A touch of black pepper and ground nutmeg round everything out with just enough bite and subtle sweetness. The whole thing comes together in minutes and keeps for up to six months, so you can batch it ahead and have a reliable, safe seasoning on hand whenever you need it. Rub it on a whole chicken, stir it into stuffing, or mix it into a savory gravy — it's endlessly versatile.
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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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