Poultry Seasoning
Blend you own poultry seasoning with staples from your spice cupboard.
Nothing says turkey and stuffing to me more than this blend. The unique combination of herbs and spices pair so well with turkey, I sometimes have trouble including it with any other meat. I will even add it to turkey meatloaf, just because I am using turkey, even though it will go well with chicken and beef.
Three Reasons Why I Make my Poultry Seasoning
- I don’t use the blend enough to keep it fresh. The only time I can guarantee I will use it are Thanksgiving and Christmas.
- When you make your own blend, you can make only what is needed and not have to keep too much on hand.
- Eliminate the salt. Some spice blends have salt, which I don’t want. I can leave it out when I make my own.
Most of the time, the herbs and spices I have in my spice cupboard or less than 6 months old so when I make poultry seasoning, it is very aromatic and flavourful. Since I only really use it in October and December, it loses some of its flavour by the next year. The recipe makes a small amount, only 6 1/4 tsp, which is just enough for the turkey dinners.
I am not a big fan of the texture of dried rosemary, and prefer to used it fresh or ground. If you can’t find ground rosemary, check out this DIY Rosemary Powder. It is really simple.
Poultry Seasoning
Equipment
- Measuring spoons, jar with a tight fitting lid
Ingredients
- 2 tsp Dried sage
- 1 1/2 tsp Dried thyme
- 1 tsp Dried marjoram
- 3/4 tsp Ground dried rosemary
- 1/2 tsp Ground nutmeg
- 1/2 tsp Freshly ground black pepper
Instructions
- Place all the ingredients in a jar with a tight fitting lid and stir or or shake to blend.