Poultry Seasoning

This simple, classic blend of sage, thyme, rosemary, and warm spices adds cozy Thanksgiving flavor to poultry, stuffing, casseroles, soups, and gravies. Made from pantry staples and fresher than anything store-bought. Marjoram is optional, and the blend works beautifully with or without it.

Print Recipe Pin Recipe

Ingredients

2 tsp ground sage
1½ tsp thyme
1 tsp Marjoram optional
1 tsp rosemary
1/2 tsp ground nutmeg
1/2 tsp ground white pepper
1/2 tsp celery seeds

Instructions

Add all ingredients to a spice grinder or mortar and pestle.
Grind until finely powdered and well combined.
Store in an airtight jar away from heat and sunlight.

How to Use It

This blend works for so many dishes beyond turkey:
Holiday stuffing
Roast chicken or turkey
Gravy
Turkey burgers or meatballs
Soups and stews (especially with leftover turkey!)
Savory breakfast casseroles
Homemade chicken sausage or turkey patties
Start with 1–2 teaspoons per recipe and adjust to taste.

Storage Tips

Homemade spice blends stay potent for about 6 months, longer if kept in a cool, dark place in a tightly closed jar. If you use whole herbs and grind fresh, the flavor lasts even longer.

Make-Ahead Tip for the Holidays

If you’re planning a Thanksgiving dinner, mix this up now — one small jar will carry you through stuffing, turkey, gravy, and the leftovers that follow. One less last-minute thing to think about!

Tried this recipe?Let us know how it was!