Making your own spice blends from scratch is one of the smartest moves you can make when managing a nickel sensitivity, since store-bought seasoning mixes can hide surprising culprits in their ingredient lists. This homemade poultry seasoning keeps things clean and straightforward — just six dried herbs and spices that come together in minutes with nothing extra added. Sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg create a warm, aromatic blend that smells absolutely incredible the moment you open the jar. The balance of earthy and slightly floral notes makes it incredibly versatile, perfect for roasting chicken, seasoning stuffing, or stirring into a savory gravy. A quick tip in the instructions — crushing the rosemary between your fingers after mixing — makes a real difference in getting a smooth, even texture throughout the blend. Store it in an airtight jar in a cool, dark spot and you'll have a reliable, low-nickel seasoning on hand for up to six months. Once you've made this yourself, it's hard to go back to reaching for a packet off the shelf.
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Combine the dried sage, thyme, marjoram, rosemary, black pepper, and ground nutmeg in a small bowl and stir until evenly mixed.
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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