Shelly's Recipe

Poultry Seasoning

Category: Sauces, Marinades, Spices, Glazes and Rubs

3 tablespoons dried thyme
2 tablespoons dried sage (or you could use rubbed sage which I happen to adore)
2 tablespoons of dried marjoram
1 tablespoon of dried rosemary
1 tablespoon of freshly ground pepper
1/2 teaspoon of dried savory (optional)
1/4 teaspoon of freshly grated nutmeg


Combine all of the ingredients in a bowl and mix well.

Place into an airtight container and it should keep for a year or so.