Eggless 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 seasoning mixes can hide surprising extras — fillers, anti-caking agents, or mystery "natural flavors" — but this one is nothing but six honest herbs and spices you can see and smell for yourself. Sage leads the way with its earthy, slightly piney depth, while thyme and marjoram add warmth and a gentle floral note that rounds everything out beautifully. A touch of rosemary brings a woodsy backbone, black pepper adds just enough bite, and a whisper of nutmeg ties the whole blend together with subtle sweetness. The quick crush step for the rosemary is a small but smart detail — it keeps the texture consistent so the blend coats evenly whether you're rubbing it on a whole bird or stirring it into a stuffing. Stored in an airtight jar in a cool, dark spot, this blend stays fragrant and potent for up to six months, so one quick mix session keeps your pantry stocked for the whole season.
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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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