Homemade Poultry Seasoning Mixes
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Two small poultry seasoning mixes, one herb-forward and one bolder. Rub either on chicken or turkey, or stir into gravy and pot pie.
Ingredients
Mix #1 (herb-forward)
- 1 tsp dried rosemary crumbled
- 1 tsp dried sage crumbled
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp celery salt
- 1 tsp white pepper
- ½ tsp garlic salt
Mix #2 (bolder)
- 1 tsp salt
- 1 tsp freshly ground white pepper
- 1 tsp MSG
- 1 tsp paprika
- 1 tsp dry mustard
- ½ tsp ground bay leaf
- 1 tsp garlic powder
Equipment
- zip-top bags
- mixing bowl
- mason jars
Directions
- Put the Mix #1 ingredients in a zip-top bag or small bowl; close it and shake or stir until blended.
- Pour Mix #1 into a sealed spice jar or small mason jar.
- Do the same for Mix #2.
- Label each jar with its name and the date.
- To use, rub onto poultry before baking, grilling, or adding to a slow cooker.
- For gravy or chicken pot pie, add 1 to 1 ½ tsp.
Notes
Tightly sealed in a cool, dry place; within 6 months. Refrigerate leftover dishes promptly; eat within 3 to 4 days.
Nutrition
Serving: 5g | Calories: 9kcal | Carbohydrates: 1.7g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 983mg | Potassium: 25mg | Fiber: 0.7g | Sugar: 0.1g | Vitamin A: 219IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 0.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 teaspoons; dried sage counted as ground sage, dry mustard counted as ground mustard seed. Brands and portions vary, so use it only as an approximation.
