High Fructose Corn Syrup Free Poultry Seasoning
Making your own spice blend at home is one of the smartest moves you can make in the kitchen, especially when so many store-bought seasoning mixes sneak in fillers, anti-caking agents, or sweeteners you never asked for. This blend brings together dried sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg into something that smells absolutely incredible and tastes deeply savory and aromatic. The combination is classic for a reason — it's warm, herby, and complex without being fussy. Crushing the rosemary at the end is a small but satisfying step that makes the whole blend feel cohesive and ready to cling to whatever you're seasoning. Stir everything together, pack it into a jar, and you've got a pantry staple that lasts up to six months. It's the kind of thing that makes roasted chicken, stuffing, or a simple weeknight dinner taste like you really know what you're doing.
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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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