Gluten Free Poultry Seasoning
Making your own poultry seasoning blend is one of those small kitchen moves that pays off every single time you reach for it. Store-bought spice mixes can be a hidden minefield, with anti-caking agents, fillers, or shared production lines that make label-reading feel like a part-time job. This homemade version keeps things clean and simple — just six pure dried herbs and spices that you likely already have in your pantry. Sage and marjoram bring that classic, warming backbone, while thyme and rosemary add depth, and a whisper of nutmeg rounds everything out beautifully. The quick tip about crushing coarser rosemary leaves is a small step that makes a real difference in getting a uniform, ready-to-use blend. Mix up a jar, tuck it in a cool dark spot, and you'll have a reliable, worry-free seasoning on hand for the next six months of roasts, stuffings, and weeknight dinners.
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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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