Macadamia Free Poultry Seasoning
Making your own poultry seasoning from scratch is one of those small kitchen moves that pays off every single time you reach for it. This blend layers earthy sage, fragrant thyme, and sweet marjoram with a little rosemary, black pepper, and a whisper of nutmeg for a deeply aromatic mix that smells like the holidays and tastes like home. Store-bought seasoning blends can be a minefield when you're navigating nut-related concerns, since shared processing facilities and vague labeling make it hard to know exactly what's in the jar. Mixing it yourself means you know every single ingredient — and this one is nothing but pure, simple dried herbs and spice. The quick tip about crushing any coarse rosemary is a small step that makes a real difference in texture, giving you a uniform blend that coats evenly and seasons consistently. Stored in an airtight jar in a cool, dark spot, it stays fresh for up to six months, so one quick batch keeps you covered through roast chicken dinners, Thanksgiving stuffing, and everything in between.
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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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