Making your own spice blends from scratch is one of the smartest moves you can make in the kitchen, especially when store-bought versions can hide unexpected fillers or be processed on shared equipment with grains you're trying to avoid. This fragrant blend of sage, thyme, marjoram, rosemary, black pepper, and nutmeg comes together in minutes and delivers that classic, warming aroma that makes roasted poultry smell absolutely irresistible. Every single ingredient is a pure, dried herb or spice — nothing ambiguous, nothing unnecessary. The combination is deeply savory with a subtle earthy warmth from the nutmeg, and it works beautifully rubbed onto chicken, turkey, or stirred into stuffing. A quick crush of the rosemary at the end ensures the texture is consistent and the blend coats evenly every time you reach for it. Stored in an airtight jar, it keeps for up to six months, so you can batch it ahead and have a reliable, clean-ingredient seasoning ready whenever you need it.
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Combine the dried sage, thyme, marjoram, rosemary, black pepper, and ground nutmeg in a small bowl and stir until evenly mixed.
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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