Honey Free Poultry Seasoning
Blending your own poultry seasoning from scratch is one of those small kitchen moves that pays off every single time you reach for it. Many store-bought spice blends sneak in unexpected sweeteners or fillers, so making your own means you know exactly what's going into your food. This version layers earthy sage, thyme, and marjoram with a little rosemary, black pepper, and a whisper of nutmeg for a blend that smells absolutely incredible the moment you open the jar. The balance of herbs is classic and versatile — perfect for roasted chicken, turkey, stuffing, or even a savory vegetable dish. A quick crush of the rosemary at the end ensures the texture stays consistent and the flavor releases evenly when you cook. Stored in an airtight jar in a cool, dark spot, this blend stays fresh and fragrant for up to six months, so one small batch goes a long way.
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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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