Lupin 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 seasonings can hide unexpected fillers or additives in their ingredient lists. This blend layers dried sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg into something deeply aromatic and warmly savory — exactly what you want rubbed into a whole chicken or stirred into a stuffing. The combination is classic for a reason: the earthiness of the sage anchors everything, while the thyme and marjoram add brightness and the nutmeg brings a subtle, almost sweet depth. Because every single ingredient here is a straightforward dried herb or spice, you know precisely what's going into your food with zero guesswork. A quick crush of the rosemary at the end makes the texture cohesive and ensures the flavor distributes evenly throughout whatever you're cooking. Stored in an airtight jar away from heat and light, this blend stays fragrant and potent for up to six months — so one small batch goes a long way through roasts, soups, and holiday meals alike.
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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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