Dad’s Poultry Seasoning

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.


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


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