Pecan 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 blends can be a gamble — shared facilities and vague labeling make it hard to know exactly what's in the jar — so mixing your own puts you fully in control. This blend layers earthy sage, fragrant thyme, and sweet marjoram with a little rosemary, black pepper, and a whisper of nutmeg for that warm, classic depth that makes roasted chicken and holiday stuffing taste exactly right. The whole process takes just a few minutes: stir everything together, give the rosemary a quick crush if it's on the coarser side, and you're done. Stored in an airtight jar in a cool, dark spot, it stays fresh and aromatic for up to six months. It's the kind of pantry staple that quietly upgrades everything from weeknight roasts to savory gravies without any fuss.
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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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