Lactose Free Poultry Seasoning
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you reach for it. This aromatic mix of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg delivers that classic, warming flavor that makes roasted poultry taste like something you actually worked hard on. Store-bought seasoning blends can be sneaky — fillers, anti-caking agents, and mystery additives sometimes find their way in, but when you mix it yourself, you know exactly what's in the jar. Every ingredient here is a pure dried herb or spice, so there's nothing to second-guess and nothing that could upset a sensitive stomach. The quick tip about crushing coarser rosemary leaves is a small step that makes a real difference in texture, giving you a smooth, even blend that coats evenly. Stir it together, seal it up, and you've got a pantry staple ready to go for 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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