Gelatin Free Poultry Seasoning
Making your own poultry seasoning at home is one of those small kitchen moves that pays off every single time you reach for it. Store-bought spice blends can be surprisingly tricky territory — some contain anti-caking agents or fillers derived from unexpected sources, so mixing your own from scratch gives you total control over what goes in. This blend layers earthy sage, fragrant thyme, and sweet marjoram with a little rosemary, black pepper, and a whisper of nutmeg for warmth and depth. The result is a beautifully balanced, aromatic mix that smells incredible the moment you open the jar. A quick crush of the rosemary at the end ensures the texture stays consistent and every pinch delivers the full flavor profile. Stir it together in minutes, seal it up, and you've got a reliable, clean-ingredient seasoning ready to go for the next six months.
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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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