To make poultry seasoning, combine ground sage and thyme with marjoram, rosemary, and a little pepper. Sage leads, the others support, and a quick substitute is simply equal parts sage and thyme when you are caught short.
What is poultry seasoning?
Poultry seasoning is the sage-forward herb blend behind roast chicken, turkey, and the stuffing that goes with them. Sage is the dominant note, with thyme and marjoram filling it out and a touch of rosemary and pepper rounding the edges.
It is one of those blends people only buy when a recipe demands it, then forget at the back of the cupboard. Mixing it yourself from herbs you already own means it is always fresh, and a near substitute is never more than two herbs away.
What goes in poultry seasoning?
- ·2 tsp ground sage
- ·1 tsp dried thyme
- ·1 tsp dried marjoram
- ·1/2 tsp dried rosemary, crushed
- ·1/2 tsp black pepper
- ·1/4 tsp ground nutmeg (optional)
Sage is deliberately the largest measure, because it defines the blend. Thyme and marjoram sit just below, with rosemary and pepper as accents. The optional nutmeg adds the faint warmth associated with old-fashioned stuffing.
How do you make poultry seasoning?
- Measure the herbs and spices into a small bowl.
- Crush the rosemary so it disperses evenly through the blend.
- Whisk together until uniform.
- Store airtight, away from light and heat.
What should you know before making poultry seasoning?
- Use ground sage. Rubbed sage is fluffier and harder to measure evenly in a blend.
- Rub it under the skin. On a whole bird, the seasoning works best against the meat.
- Add it to the gravy. A pinch in pan gravy ties the bird and the sauce together.
- Keep nutmeg light. A little adds warmth; too much makes the blend taste like dessert.
Where did poultry seasoning come from?
Poultry seasoning is a traditional American roasting blend, sage-led to match the long association of sage with poultry and stuffing. Commercial versions have been sold since the nineteenth century, but the blend is simple folk knowledge any cook can mix.
What can you use poultry seasoning on?
Common questions.
What is in poultry seasoning?
Ground sage, thyme, marjoram, rosemary, and pepper, sometimes with a little nutmeg. Sage is the dominant flavor.
What is a good substitute for poultry seasoning?
Equal parts ground sage and dried thyme covers most uses. Add a pinch of marjoram or rosemary if you have them for a closer match.
Is poultry seasoning only for poultry?
No, despite the name. It is excellent on pork, in stuffing, in biscuits, and in vegetable dishes that want a savory, sage-forward herb note.
Does poultry seasoning contain salt?
Traditional poultry seasoning is just herbs and spices, with no salt, so season your dish separately. Check the label on store versions, which vary.
How long does poultry seasoning keep?
About a year in an airtight jar, though sage fades, so it is best within several months.