Poultry Seasoning

Poultry Seasoning is best when homemade and it is super easy to make. The ingredients are most likely in your pantry right now and make the perfect blend to add flavor to chicken, turkey, vegetables, and soups!

4.25 from 8 votes

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Course: Homemade Spice Mixes

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: teaspoons

Author: Jennifer Stewart

Equipment

Ingredients

2 teaspoons sage
1 ½ teaspoons marjoram
1 ½ teaspoons thyme
1 teaspoon oregano
1 ½ teaspoon rosemary
¼ teaspoon nutmeg
¼ teaspoon pepper
¼ teaspoon celery seed

Instructions

Combine all the ingredients.
Grind in a mortar and pestle or spice grinder if desired.
Store in an airtight container until ready to use.

Video

Notes

Use dried herbs for best results - fresh herbs introduce moisture that shortens the shelf life of the blend significantly.
Check the expiration dates on your individual spices before mixing - old thyme and rosemary lose their potency fast and will make the whole blend taste flat.
If using fresh herbs double the amounts and use immediately.
Rub the blend between your fingers before adding it to a dish to release the oils and activate more flavor.
Grind the whole blend in a spice grinder if you want a fine powder for gravies and sauces. Or use a mortar and pestle for a medium grind.
Make a batch in early October so you are not scrambling before Thanksgiving.

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