Poultry seasoning is a perfect addition to any recipe, including chicken, turkey, and other birds. It tastes fantastic with meats like pork or lamb and is also great in dishes like stuffing, casseroles, bread, and sauces. It is easy to whip up yourself and tastes much better than the spice blends from the store.
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Instructions
In a small mixing bowl, combine 2 teaspoon ground sage, 1½ teaspoon dried thyme, 1 teaspoon dried marjoram, ¾ teaspoon dried rosemary, ¾ teaspoon ground nutmeg, and ½ teaspoon ground black pepper. (*see note). Stir gently to combine.
Place the spice blend into a spice jar or airtight container and store until ready to use.
Notes
This recipe yields 6 teaspoons, or 2 tablespoons, of poultry seasoning.
Use 1-2 teaspoons for stuffing recipes, or season chicken and turkey with 1 tablespoon poultry seasoning per pound.
If you don't have any dried marjoram on hand, the best substitute is oregano for both look and taste. For more options, check out my post on the best substitutes for marjoram.
Spices will last for 2-3 years when stored properly. This timeframe varies based on how fresh the spices were when you made your poultry seasoning, as the flavor in herbs and spices weakens over time.
To store: Place your poultry seasoning into a spice jar or another airtight container and store it in a cabinet or pantry, out of direct sunlight, for up to 2-3 years.