Homemade Poultry Seasoning
This fragrant poultry seasoning combines sage, thyme, rosemary and marjoram with a touch of nutmeg and black pepper. Use it to add warm, savoury flavour to chicken, turkey, stuffing, soups, gravy and roasted vegetables.
Prep time
5 min
Cook time
No cook
Serves
About ¼ cup
Ingredients
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- 2 tbsprubbed sage
- 1 tbspdried thyme
- 2 tspdried marjoram
- 2 tspdried rosemary, lightly crushed
- 1 tspfreshly ground black pepper
- ½ tspground nutmeg
Ingredients
- 2 tbsprubbed sage
- 1 tbspdried thyme
- 2 tspdried marjoram
- 2 tspdried rosemary, lightly crushed
- 1 tspfreshly ground black pepper
- ½ tspground nutmeg
Instructions
Method
- 1
Add all the ingredients to a small bowl or jar.
- 2
Stir until thoroughly combined, gently crushing any larger rosemary pieces between your fingers.
- 3
Use immediately or store in an airtight container in a cool, dry cupboard for up to six months.
- 4
Shake or stir the blend before each use.
How to Use It
- 1
Chicken or turkey: Use 1 to 2 teaspoons per pound.
- 2
Stuffing or dressing: Use 1 to 2 teaspoons per 6 cups.
- 3
Soup or gravy: Begin with ½ teaspoon and add more to taste.
- 4
Roasted vegetables: Use 1 teaspoon per pound.
- 5
Meatballs or burgers: Use 1 teaspoon per pound of ground chicken or turkey.
- 6
Chicken pot pie: Add ½ to 1 teaspoon to the filling.
Melissa's Notes
This blend is intentionally salt-free, allowing you to season each dish separately.
Rubbed sage has a soft, leafy texture and works best here. If using ground sage, reduce the amount to approximately 2 teaspoons because its flavour is more concentrated.
The nutmeg adds subtle warmth without making the blend taste sweet.
For a finer seasoning, pulse the mixture briefly in a mini food processor or spice grinder.
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