Sesame Free Poultry Seasoning
Making your own poultry seasoning blend from scratch is one of those small kitchen moves that pays off every single time you reach for it. Store-bought spice blends can be surprisingly tricky territory — shared production lines and mystery "natural flavors" make it hard to know exactly what you're getting, but this homemade version puts you fully in control. Dried sage leads the charge here, backed by thyme, marjoram, and rosemary for that classic, deeply aromatic profile, while black pepper adds a gentle kick and a whisper of nutmeg rounds everything out with subtle warmth. The whole thing comes together in minutes with just a bowl and a spoon — no cooking required. A quick crush of the rosemary between your fingers is the only technique involved, and it makes the texture beautifully uniform. Store it in an airtight jar in a cool, dark spot and you'll have a reliable, fragrant blend ready to go for roasts, stuffings, soups, and beyond for up to six months.
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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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