Carrageenan 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 hide surprising additives and stabilizers — including thickeners and gelling agents derived from seaweed — that have no business being in a simple herb mix. This blend keeps things clean and honest: dried sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg, nothing more. The combination is warm, earthy, and deeply aromatic, with the sage doing the heavy lifting and the nutmeg adding just enough subtle depth to make everything taste a little more special. Crushing the rosemary at the end is a small but satisfying step that brings the whole blend into a uniform, ready-to-use texture. Stir it together in minutes, jar it up, and you've got a reliable seasoning that keeps for up to six months. It's the kind of pantry staple that makes roast chicken, stuffing, and holiday cooking feel effortlessly pulled together.
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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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