Cashew Free Poultry Seasoning
Making your own poultry seasoning from scratch is one of those small kitchen moves that pays off every single time you reach for it. This blend layers earthy sage, fragrant thyme, and sweet marjoram with a little rosemary, black pepper, and a whisper of nutmeg for a deeply aromatic mix that smells like the holidays and tastes like home. Store-bought spice blends can be a minefield when you're avoiding tree nuts, since shared processing facilities often mean unexpected cross-contact warnings on the label. Mixing it yourself with six straightforward dried herbs and spices means you know exactly what's in the jar — nothing more, nothing less. The quick tip about crushing any coarse rosemary leaves at the end is a small step that makes a real difference in texture, giving you an even, cohesive blend that distributes beautifully over chicken, turkey, or stuffing. Stored in an airtight jar away from heat and light, this homemade mix stays fresh and potent for up to six months, so one quick batch keeps you covered through plenty of weeknight roasts and holiday feasts.
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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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