My Dad, the REAL cook in the family, made a lot of his own spice blends. This was one he nailed! Thought I’d share his special blend here. It’s a little more intense 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. I increased the thyme slightly in this recipe as I like a lot in my stuffing. 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.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php
DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
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:
.12 g fat
0.95 g carbs, 0.31 g fiber, 0.6r g NET CARBS
.18 g protein
1 mg. sodium