My Dad, the REAL cook in the family, made a lot of his own spice blends. This was one he nailed! I got ready to make some holiday cornbread dressing and realized I was completely out of this and had to make a batch today. So I thought I’d share his special blend again today. It’s a little more intense, with a little less sage, but I think much better tasting than commercial poultry seasoning, with the garlic powder and cayenne in it. But it’s definitely not real “hot” from the cayenne. In a 9×13 pan of dressing, I tend to use 1T.+2 tsp. of this mixture. This recipe usually lasts me about a year, as I use it fairly frequently. It’s great in stuffing, on roast pork, pork chops and baked chicken.
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1½ T. dried sage
1½ T. onion powder
1½ T. black pepper
1½ T. celery seed (not celery SALT)
1 T. + 2 tsp. dried thyme
1½ T. dried marjoram
2¼ tsp. dried rosemary
½ tsp. garlic powder
½ tsp. cayenne pepper
DIRECTIONS: Mix all ingredients in a small bowl and spoon into dark, tinted storage jar with a tight lid. Or store in a dark cabinet. Spices store best away from light exposure.
NUTRITIONAL INFO: Makes about 11 tablespoons (33 teaspoons). Each tsp. contains:
4.79 cals, 0.12g fat, 0.95g carbs, 0.31g fiber, 0.64g NET CARBS, 0.18g protein, 1 mg. sodium