Dairy Free Poultry Seasoning
Making your own spice blend at home means you know exactly what's going into your food — no hidden fillers, no anti-caking agents, and absolutely no dairy derivatives that sometimes sneak into pre-packaged seasonings. This blend leans on the classic aromatics that make roasted poultry sing: earthy sage takes the lead, with thyme and marjoram adding herbal warmth, while rosemary and a whisper of nutmeg round everything out beautifully. The black pepper ties it all together with just enough gentle heat. It comes together in minutes with a quick stir, and if the rosemary feels a little coarse, a few seconds of crushing between your fingers brings the whole blend to a perfectly even texture. Store it in an airtight jar in a cool, dark spot and you'll have a reliable, fragrant seasoning on hand for up to six months. Use it on roasted chicken, rubbed under turkey skin, or stirred into stuffing — it's the kind of pantry staple that quietly makes everything taste more intentional.
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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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