Chicken Free Poultry Seasoning
Despite the name, this fragrant spice blend contains absolutely nothing from the bird — it's a pure herb-and-spice mix that you can use freely without any concern about poultry-derived ingredients sneaking in. Dried sage leads the charge with its earthy, slightly peppery depth, while thyme and marjoram add a gentle floral warmth that makes the whole blend smell like a cozy autumn kitchen. A touch of rosemary brings piney brightness, black pepper adds a mild kick, and a whisper of nutmeg rounds everything out with just a hint of sweetness. The whole process takes barely a minute: stir, crush any coarse rosemary bits, and you're done. Homemade blends like this are a smart move because store-bought seasoning mixes can sometimes include unexpected fillers or flavor enhancers — here, every single ingredient is visible and intentional. Stored in an airtight jar away from heat and light, this blend stays fresh and aromatic for up to six months, ready to season roasted vegetables, stuffing, soups, or anything else that calls for that classic savory herb profile.
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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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