Oats 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 oats, since shared processing facilities and mystery fillers sometimes sneak into packaged seasonings. This homemade version keeps things completely clean — just six pure, whole spices you can trust. Dried sage leads the blend with its earthy, slightly peppery depth, while thyme, marjoram, and rosemary layer in warmth and fragrance that smells absolutely incredible the moment you open the jar. A touch of black pepper adds gentle heat, and a whisper of nutmeg rounds everything out with just enough sweetness to make the blend feel complex. The whole thing comes together in minutes, and once it's sealed in an airtight jar it stays fresh and potent for up to six months. Rub it on a whole chicken, stir it into stuffing, or season a pan of roasted vegetables — this is the kind of versatile blend that quietly improves everything it touches.
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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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