Sage and Rosemary Poultry Blend
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A big-batch poultry seasoning with sage, rosemary, thyme, marjoram and a dozen more herbs and spices. Use 1 to 2 teaspoons per pound of poultry.
Ingredients
- 1 1/2 teaspoons seasoning salt
- 2 tablespoons black pepper
- 2 tablespoons parsley
- 2 tablespoons marjoram
- 2 tablespoons thyme
- 2 tablespoons celery seed
- 2 tablespoons onion powder
- 2 tablespoons sage
- 2 tablespoons ground rosemary
- 1 teaspoon red pepper flakes
- 1 teaspoon dry mustard
- 1 teaspoon summer savory
- 1 teaspoon coriander
- 1 teaspoon allspice
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 tablespoon ground ginger
Equipment
- mixing bowl
- airtight jar
- zip-top bags
Directions
- Put all the ingredients in a mixing bowl.
- Stir until well combined.
- Pour into a clean, dry jar, zip-top bag, or vacuum-seal bag.
- Close tightly and keep in a cool, dry place.
Notes
1 to 2 teaspoons per pound of poultry, adjusted for other salt in the dish. Best within about 1 year (quality, not safety). Refrigerate leftover cooked dishes within 2 hours; use within 3 to 4 days.
Nutrition
Serving: 13g | Calories: 36kcal | Carbohydrates: 7.1g | Protein: 1.3g | Fat: 1g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 449mg | Potassium: 136mg | Fiber: 2.7g | Sugar: 0.3g | Vitamin A: 325IU | Vitamin C: 3.7mg | Calcium: 102mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 tablespoons; parsley counted as fresh parsley, thyme counted as dried thyme, sage counted as ground sage, ground rosemary counted as dried rosemary, red pepper flakes counted as cayenne, dry mustard counted as ground mustard seed, summer savory counted as ground savory, coriander counted as ground coriander, oregano counted as dried oregano. Brands and portions vary, so use it only as an approximation.
