Fructose Free Poultry Seasoning
Store-bought spice blends are sneaky — many contain hidden sugars, fillers, or anti-caking agents that can be a real problem when you're keeping fructose out of your diet. Making your own blend at home puts you fully in control of every single ingredient. This classic combination of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg delivers that warm, herby depth you expect from a great poultry seasoning — no surprises, no label anxiety. The aroma alone when you open the jar is enough to make you want to roast something immediately. It comes together in minutes with a quick stir, and a little finger-crushing of the rosemary at the end gives the blend a beautifully even, cohesive texture. Stored in an airtight jar in a cool, dark spot, it stays fresh and potent for up to six months, so you can season with confidence all season long.
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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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