Eosinophilic Esophagitis Friendly Poultry Seasoning
Making your own spice blends from scratch is one of the smartest moves you can make when you're managing a restricted diet, because store-bought seasoning mixes are notorious for hiding unexpected ingredients, fillers, or allergens that have no business being in a simple herb blend. This homemade poultry seasoning keeps things clean and straightforward — just six dried herbs and spices that come together in minutes with nothing extra sneaked in. Sage, thyme, marjoram, and rosemary create that warm, deeply savory backbone you want on roasted chicken or turkey, while a touch of black pepper and nutmeg round out the blend with just enough complexity. The whole process is as simple as measuring, stirring, and crushing the rosemary to a uniform texture so every pinch you use is perfectly balanced. Store it in an airtight jar and it stays fresh for up to six months, meaning you can season confidently all season long without reaching for a questionable pre-made packet. Having a reliable, safe blend like this on hand makes weeknight cooking feel so much less stressful.
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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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