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There’s no need to buy poultry seasoning at the store when you can whip up a batch at home in just minutes using spices you likely already own. This blend is perfect for elevating chicken, turkey, and stuffing with rich herbal flavor.
I started making this during a busy holiday season when I ran out of store bought seasoning. I’ve never gone back since.
Ingredients
- Ground dried sage: adds bold herby notes perfect for poultry
- Ground dried thyme: offers earthy brightness that complements meats
- Ground dried marjoram: gives a subtle floral sweetness
- Ground dried rosemary: adds piney sharpness for complexity
- Ground nutmeg: brings a hint of warmth and sweetness
- Finely ground black pepper: enhances all the other flavors with mild heat
Step-by-Step Instructions
- Gather the Spices:
- Measure out all ingredients precisely so the blend stays balanced in flavor. Use fresh ground versions if possible for best aroma and potency.
- Mix the Blend:
- In a small bowl, combine sage, thyme, marjoram, rosemary, nutmeg, and pepper. Stir or whisk until evenly mixed without clumps. A coffee grinder can be used to finely blend if needed.
- Store Properly:
- Transfer the finished mix into an airtight container or spice jar. Label it clearly and keep it in a cool dry place with your other spices. Use within six months for maximum flavor.
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I love how the nutmeg ties the whole blend together. My grandmother used this exact mix every year and now it is a part of my own holiday cooking tradition.
Storage Tips
Keep the seasoning in a small airtight jar or spice tin in a cool pantry. Avoid light and moisture to preserve freshness. Best if used within six months though it will last longer.
Ingredient Substitutions
If you don’t have marjoram, oregano is a close substitute with a slightly stronger flavor. No nutmeg? A small pinch of allspice can mimic its warm tone. For fresh rosemary, crush it finely before mixing.
Serving Suggestions
This seasoning works wonderfully in chicken noodle soup, on pork chops, or blended into a dry rub for grilled vegetables. Add a pinch to mashed potatoes or gravy for a savory upgrade.
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Cultural Context
Poultry seasoning became popular in North American kitchens around Thanksgiving time when families sought consistent flavor for stuffing and turkey. Its herb forward profile reflects colonial cooking traditions and European herbal blends.
Frequently Asked Questions About Recipes
- → What dishes pair well with poultry seasoning?
Poultry seasoning complements turkey, chicken, pork, stuffing, gravies, and even roasted vegetables.
- → How long does homemade poultry seasoning last?
Stored in an airtight container, it stays fresh for up to six months in a cool, dry place.
- → Can I substitute fresh herbs instead of dried?
Yes, but use three times the amount of fresh herbs since they’re less concentrated in flavor than dried.
- → Is this blend suitable for vegetarian dishes?
Absolutely. It adds savory depth to meatless meals like lentil loaf, tofu, or grain bowls.
- → Can I adjust the herb quantities?
Yes, the blend is very customizable. Feel free to increase or decrease based on your flavor preference.