You may be asking what exactly IS poultry seasoning?
Poultry Seasoning is a blend of autumn herbal fragrances and spices that is often used in turkey, chicken and stuffing recipes. But it is so much more useful than just that. Sensations of rosemary, sage and marjoram touched by hints of pepper and nutmeg all add up to that savory flavor we associate with fall recipes. Since I started making my own, I have been adding it to broths and soups and stews and breads and even roasted vegetables. It just tastes so homey.
You can add some of this to melted butter or oil and rub it into your turkey or chicken before roasting and your house will smell like Thanksgiving! Plus, the poultry skin will be delectable. And, of course, add double the amount called for in most stuffing/dressing recipes and you won’t be sorry.
Have I convinced you yet? I hope you give it a try. Even if you are missing an ingredient, it will still give you that similar flavor. I try to use whole leaves and spices when I can, but as long as your ground spices aren’t too, too old, you can do it that way as well.
I added some dried red chiles I had sitting around from my cayenne pepper plant, but if you have red chile flakes, you can use those too. Warning: This is not customary in the spice blend, I just added it because I like spicy. You can totally leave it out.
As you see, I used mace (with just a touch of nutmeg) to my blend – nutmeg is customary. Two reasons: one is that I recently bought a jar of blade mace (not ground) and am finding amazing uses for it, and two is that mace is actually the lacy outer covering of the whole nutmeg seed and I find it to be similar but a touch sweeter and less pungent, although I have also read the opposite?! My experience is that it is a touch more subtle and sweet, so I am going with that. Did you know that nutmeg is the only plant to give us two spices?
Other spices you could add if you are feeling culinarily adventurous are; dried savory, dried parsley, dried chervil or even dried oregano, but I digress once again.
This recipe makes only about 2 tablespoons, so if you think you will use it after Thanksgiving, you should totally double the recipe.
Once mixed it will keep in an airtight jar for up to 6 months and is the perfect substitute for the store bought blend, but also for just adding that Je ne sais quoi to any savory dish. Save your old spice jars and re-use them for your homemade blends!
I have several recipes coming up to use this blend, so I hope you will check them out. Here’s one! Creamy Brussels Sprouts and Potatoes
If you’d like to also make your own Pumpkin Spice blend, check out that recipe HERE.
- Spice (coffee) grinder
- 2 teaspoons sage dried or ground
- 1½ teaspoons dried thyme
- 1 teaspoon dried rosemary I actually used fresh because that's what I had. May not be best for storing long term but ok if using in the next week or two.
- 1 teaspoon dried marjoram
- ½ teaspoon nutmeg or 1 teaspoon blade or ground mace
- ½ teaspoon black peppercorns
- ½ teaspoon dried red chiles optional, not customary
- Add all ingredients to a spice (coffee) grinder and grind to combine. Alternatively, you can use a mortar and pestle or, if all your spices are already ground, just combine well.
- Transfer to an airtight jar - an old spice jar is perfect. Store for up to 6 months.