Hazelnut Free Poultry Seasoning
Making your own spice blends from scratch is one of the smartest moves you can make in the kitchen, especially when store-bought versions can hide unexpected ingredients or be processed on shared equipment with tree nuts. This blend layers earthy sage, thyme, and marjoram with the subtle warmth of rosemary, black pepper, and a whisper of nutmeg — the kind of depth that makes roasted chicken, turkey, or stuffing taste genuinely homemade. Every single ingredient here is a straightforward dried herb or spice, so you know exactly what's going into your food. The quick crush step for the rosemary is a small but brilliant detail that keeps the texture consistent and makes the whole blend easier to measure and sprinkle. Once it's sealed in a jar and tucked away in a cool spot, you've got a reliable, fragrant seasoning ready to go for up to six months. It's the kind of pantry staple that quietly makes everything taste better.
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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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