Rice Free Poultry Seasoning
Store-bought seasoning blends are notorious for hiding unexpected fillers, anti-caking agents, or starchy additives that can sneak grains into an otherwise clean dish. Making your own from scratch puts you completely in control of every single ingredient. This warming blend of sage, thyme, marjoram, rosemary, black pepper, and nutmeg comes together in minutes with nothing more than a bowl and a spoon. The result is deeply aromatic — earthy, herby, and just a little woodsy — exactly what you want rubbed into a roast or stirred into a stuffing. A quick crush of the rosemary at the end ensures the texture is consistent and every pinch delivers balanced flavor. Stored in an airtight jar, it keeps for up to six months, so you can batch it once and reach for it all season long.
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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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