Xanthan Gum Free Poultry Seasoning
Making your own poultry seasoning 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 — fillers, anti-caking agents, and other additives sometimes sneak into commercial mixes, making label-reading a chore. This homemade version keeps things beautifully simple: just six pure dried herbs and spices, nothing else. The combination of sage, thyme, marjoram, rosemary, black pepper, and a whisper of nutmeg creates that warm, deeply aromatic blend that makes roasted chicken, turkey, stuffing, and gravies taste like they came from a serious home cook. A quick crush of the rosemary at the end brings everything to a uniform texture so the blend coats evenly and looks gorgeous in the jar. Stored in an airtight container in a cool, dark spot, it stays fresh and fragrant for up to six months — meaning you can batch it once and forget about hunting down a safe option for half a year.
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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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