Poultry Seasoning

Poultry Seasoning

A fragrant blend of sage, thyme, and marjoram for turkey, chicken, and savory stuffing.

Total 5 min Makes 16 oz Calories 6/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This homemade poultry seasoning combines earthy sage, thyme, and marjoram with warm notes of nutmeg and black pepper. Mix it in minutes and use it to season roasted turkey, chicken, stuffing, or gravy. Keeping a jar on hand means fresher flavor than store-bought blends and no mystery fillers.

Ingredients

  • 1/4 cup dried sage, crushed
  • 2 tablespoons dried thyme
  • 2 tablespoons dried marjoram
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon dried savory
  • 1 tablespoon ground black pepper
  • 1 1/2 teaspoons ground nutmeg
  • 1 teaspoon ground celery seed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Method

  1. In a small bowl, combine the dried sage, thyme, marjoram, rosemary, and savory, crushing the sage and rosemary between your fingers as you add them to release their oils.

  2. Add the black pepper, nutmeg, celery seed, onion powder, and garlic powder, then whisk or stir until evenly combined.

  3. Transfer the blend to a mortar and pestle or spice grinder and pulse briefly to break down larger pieces into a finer, more uniform texture, if desired.

  4. Store the seasoning in an airtight jar in a cool, dark place, using within 6 months for best flavor.

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    Poultry Seasoning

    This homemade poultry seasoning combines earthy sage, thyme, and marjoram with warm notes of nutmeg and black pepper. Mix it in minutes and use it to season roasted turkey, chicken, stuffing, or gravy. Keeping a jar on hand means fresher flavor than store-bought blends and no mystery fillers.

    5 min 16 oz 6 cal

    Ingredients

    • 1/4 cup dried sage, crushed
    • 2 tablespoons dried thyme
    • 2 tablespoons dried marjoram
    • 1 tablespoon dried rosemary, crushed
    • 1 tablespoon dried savory
    • 1 tablespoon ground black pepper
    • 1 1/2 teaspoons ground nutmeg
    • 1 teaspoon ground celery seed
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder

    Method

    1. 1

      In a small bowl, combine the dried sage, thyme, marjoram, rosemary, and savory, crushing the sage and rosemary between your fingers as you add them to release their oils.

    2. 2

      Add the black pepper, nutmeg, celery seed, onion powder, and garlic powder, then whisk or stir until evenly combined.

    3. 3

      Transfer the blend to a mortar and pestle or spice grinder and pulse briefly to break down larger pieces into a finer, more uniform texture, if desired.

    4. 4

      Store the seasoning in an airtight jar in a cool, dark place, using within 6 months for best flavor.