Red Meat Allergy Friendly Poultry Seasoning
Making your own spice blend at home is one of those small kitchen moves that pays off every single time you reach for it. This aromatic mix of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg comes together in minutes and smells absolutely incredible — earthy, warm, and deeply savory all at once. Store-bought seasoning blends can be a minefield when you're navigating a red meat allergy, since shared production lines and mystery "natural flavors" can make even a simple spice jar feel risky. Mixing it yourself means you know exactly what's in there, full stop. The quick tip about crushing the rosemary by hand is a small but brilliant step that makes the texture cohesive and ensures every pinch you use is balanced. Stored in an airtight jar in a cool, dark spot, this blend stays fresh for up to six months — so one quick batch keeps your chicken, turkey, and poultry dishes well-seasoned for a long time. It's the kind of pantry staple that quietly makes everything taste better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!