Mustard 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 minefield for anyone avoiding mustard, since it hides in all kinds of commercial seasoning mixes as a filler or flavor booster. This homemade version keeps things clean and straightforward — just six pantry herbs and spices that you can actually read and trust. Sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg come together into a blend that smells absolutely incredible and tastes deeply savory and aromatic. The quick tip about crushing the rosemary by hand is a small step that makes a real difference in texture, giving you a more cohesive, even blend. Stored in an airtight jar, it stays fresh for up to six months, so you can batch it ahead and have it ready for roast chicken, stuffing, soups, or anything else that calls for that classic herby warmth.
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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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