Shellfish Free 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 warming mix of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg comes together in minutes and smells absolutely incredible — earthy, herby, and deeply aromatic. Store-bought seasoning blends can be a minefield when you're avoiding certain ingredients, since shared facilities and vague labeling make it hard to know exactly what's in the jar. Mixing it yourself means you know every single thing that went into it, full stop. The quick tip about crushing any coarse rosemary at the end is a small but brilliant step that gives the blend a consistent, ready-to-use texture. Stored in an airtight jar in a cool, dark spot, it stays fresh for up to six months — plenty of time to shake it over roasted chicken, stir it into stuffing, or season a pot of soup. Once you have a homemade batch on hand, it's hard to go back to anything pre-packaged.
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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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