Wheat Free Poultry Seasoning
Making your own spice blends at home is one of the smartest moves you can make when you're navigating a wheat-free kitchen, because store-bought seasoning mixes can hide surprising additives and anti-caking agents that aren't always clearly labeled. This blend is nothing but pure, fragrant herbs and spice — sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg — so you know exactly what's going into your food. The combination is deeply aromatic and warming, with earthy, woodsy notes that make roasted chicken, turkey, or even a simple stuffing smell absolutely incredible. It comes together in minutes with just a bowl and a spoon, and a quick crush of the rosemary at the end gives the whole blend a beautifully even, cohesive texture. Stored in an airtight jar in a cool, dark spot, it keeps for up to six months, so you can batch it ahead and reach for it all season long. Once you have a jar of this on the shelf, you'll wonder why you ever bought the packaged version.
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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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