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 this afternoon and realized I was completely out of this blend and had to make a new batch today. So I thought I’d share his special recipe in case you might like to try it on for size for your Thanksgiving recipes. This recipe has a little more intense flavor, with a little less sage and a dash of cayenne, but I think it’s much better than commercial poultry seasoning. It has a dash of garlic powder for a nice twist, too. In a 9×13 pan of dressing, I tend to use around 1T.+2 tsp. of this mixture. This recipe usually lasts me about a year. It’s great in stuffing, on roast pork, pork chops and baked chicken. You may even think of more uses for this tasty spice blend.
INGREDIENTS:
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
Buttoni's Low-Carb Recipes 