Tree Nut Free Poultry Seasoning
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 additives or be processed on shared equipment. This classic blend layers dried sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg into something that smells absolutely incredible the moment you open the jar. The combination is warm, earthy, and deeply aromatic — exactly what you want rubbed into a whole chicken or stirred into a savory stuffing. It comes together in minutes with nothing more than a bowl and a spoon, and that quick crush of the rosemary at the end makes the texture beautifully even throughout. Stored in an airtight jar in a cool, dark spot, it stays fresh and potent for up to six months, so one small batch goes a long way. Knowing every single ingredient that went into your seasoning is a quiet kind of kitchen confidence that makes cooking feel genuinely good.
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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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