Poultry Seasoning: A Homemade Herb Blend, Substitutions and Uses
Yenra | Updated September 9, 2026
https://yenra.com/poultry-seasoning/

Original house formula; quantities checked, not kitchen-tested by Yenra.
No salt added. All measures are level US teaspoons (tsp).
3 tsp = 1 US tablespoon (Tbsp). Use dry measuring spoons.

INGREDIENTS - ONE BATCH
4 tsp  Rubbed dried sage
2 tsp  Dried thyme leaves
2 tsp  Dried marjoram leaves
1 tsp  Dried rosemary, crushed fine
0.5 tsp  Ground black pepper
0.25 tsp  Ground nutmeg

Ingredient volumes total 9.75 tsp = 3.25 Tbsp.
Final jar volume may differ after grinding, mixing and settling.
Double every ingredient for 19.5 tsp = 6.5 Tbsp.

METHOD
Crush rosemary finely. Combine all ingredients and rub/stir until even.
Transfer to a clean dry jar and label the date and ingredient forms.
Shake or stir before measuring. Ground sage differs from rubbed sage.

VARIATION
Replace 2 tsp marjoram with 2 tsp more thyme; total remains 9.75 tsp.
This changes the flavor. Label the variation.

STARTING TRIALS - FOLLOW A COMPLETE RECIPE FOR COOKING
1 lb (454 g) potatoes/vegetables: 1 tsp blend with the recipe oil.
2 US cups cooked soup/beans: 0.25 tsp; heat through and taste.
4 US cups bread cubes: 1 tsp within a complete stuffing recipe.
6 lb vegetables at 1 tsp/lb = 6 tsp = 2 Tbsp. Add salt separately.

STORAGE AND HANDLING
Keep dry, tightly closed, cool and away from steam/sunlight.
Check aroma; replace faded ingredients. Wet dips/marinades need the storage
rules of the finished food. Portion spice before handling raw meat; discard
seasoning contaminated by raw juices. Taste only safely cooked food.
Poultry and stuffing must reach 165 F (74 C), checked with a thermometer.

SOURCES AND CONTEXT
Original formula and full guidance: https://yenra.com/poultry-seasoning/
Storage: https://extension.psu.edu/storing-staple-ingredients-in-the-kitchen
Temperature: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/stuffing-and-food-safety