Mushroom 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. Store-bought spice blends can be a real gamble — some contain fillers, natural flavors, or unexpected additions that make label-reading feel like a part-time job. This blend keeps things clean and straightforward: dried sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg, nothing more. The combination is deeply aromatic and warming, with the sage and marjoram doing the heavy lifting while the rosemary and nutmeg add just enough complexity to make it feel special. A quick crush of the rosemary between your fingers brings everything to a uniform texture that coats chicken, turkey, or stuffing beautifully. Mix it up in minutes, jar it, and you've got a reliable, worry-free seasoning on hand for the next six months.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!