Emulsifier Free Poultry Seasoning
Store-bought spice blends are one of the sneakiest places to find unwanted additives — anti-caking agents, flow agents, and emulsifiers can all show up in something as simple as a seasoning mix. Making your own means you know exactly what's going into your food, and this blend is nothing but pure, aromatic herbs and spice. Dried sage leads the way with its earthy, slightly peppery depth, while thyme, marjoram, and rosemary layer in warmth and complexity. A touch of black pepper adds a gentle kick, and a small amount of ground nutmeg rounds everything out with a subtle sweetness that makes the whole blend sing. The process couldn't be simpler — just stir everything together, give the rosemary a quick crush if needed, and you're done. Stored in an airtight jar, this blend stays fresh for up to six months, so you can keep it on hand for roasted chicken, stuffing, soups, or anywhere you want that classic savory, herby flavor without any ingredient guesswork.
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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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