Pork Free Poultry Seasoning
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you reach for it. Store-bought seasoning mixes can be a minefield — some brands sneak in unexpected fillers or are processed on shared lines with animal-derived additives, so mixing your own gives you total control over what goes in. This blend layers earthy sage, fragrant thyme, sweet marjoram, woodsy rosemary, a crack of black pepper, and just a whisper of nutmeg into something that smells absolutely incredible the moment you open the jar. The combination is warm, herby, and deeply aromatic — exactly what you want when you're seasoning a whole roast bird, a stuffing, or a hearty soup. The only technique involved is a quick crush of the rosemary to bring everything to a uniform texture, which also helps release those essential oils and intensify the fragrance. Stored in an airtight jar in a cool, dark spot, this blend stays fresh and potent for up to six months, so one quick batch keeps you covered through an entire season of cooking.
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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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