Celery 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. Store-bought poultry seasoning blends can be surprisingly tricky — some contain celery seed or celery salt as a filler ingredient, which makes label-reading a constant chore for anyone avoiding that particular plant. This homemade version keeps things clean and straightforward, built entirely from aromatic herbs and warm spices you likely already have in your pantry. Sage and marjoram bring that classic savory depth, while thyme and rosemary add a woodsy, fragrant backbone that makes roasted chicken, turkey, or stuffing smell absolutely incredible. A touch of black pepper and nutmeg rounds everything out with just enough warmth to keep the blend interesting. A quick crush of the rosemary between your fingers is all it takes to get a beautifully uniform texture before it goes into the jar. Mix up a batch, tuck it away in a cool dark spot, and you'll have a reliable, worry-free seasoning on hand for months.
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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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