Beef Free Poultry Seasoning
Making your own spice blend at home is one of those small kitchen moves that pays off every single time you reach for it. This fragrant mix of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg comes together in minutes and smells absolutely incredible — earthy, herby, and warmly aromatic all at once. Store-bought seasoning blends can be a minefield of hidden additives or shared processing lines, so mixing your own gives you total control over every ingredient that goes into your food. The technique is as simple as it gets: stir everything together, crush any coarse rosemary pieces for a more even texture, and seal it in a jar. It keeps beautifully for up to six months, so you can batch it ahead and have it ready whenever a recipe calls for it. Sprinkle it over roasted chicken, stir it into stuffing, or use it to season vegetable dishes where you want that classic, savory depth without any meat-based ingredients sneaking in.
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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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