Poultry Seasoning

I didn’t have marjoram so I used celery salt. No other reason but it sounded good.

I only had rubbed sage and it was plenty potent without adding crushed sage on top of it. Otherwise it was pretty tasty!

Delicious!

This is a great seasoning mixture. I make a large batch and store it in tupperware. I primarily use it on chicken as a marinade along with a bit of extra virgin olive oil and tamari (gluten free soy). Thank you!

This is perfect exactly what I needed and I had all these on hand!

Worked great for me. I only needed enough for one recipe (2 servings), I used the adjust recipe icon for 2 servings. Tastes great in my stuffing recipe.

Very close to my favorite store-bought poultry seasoning – I’ll never buy it again! I did reduce this recipe to 16 servings to give me a more manageable amount, and removed the additional ground sage. (I substituted ground sage for the rubbed sage and omitted the additional ground sage called for in the original recipe.) Also, I grow & dry some of my own herbs so I use my coffee grinder to powder all my herbs before measuring and combining. Enjoy!

gave it to a family member loved it tasted good great recipe it was easy and only took 5 minutes

After reviewing other comments, I cut back on the sage and added a bit of paprika. I always buy plain stuffing cubes so this was great to flavor it. Along with other herb and spice mixes, I do plan to give small jars of this to friends and family for the holidays

I cut out the 1 cup of rubbed sage completely (left in the ground sage), replaced the rubbed sage with garlic powder, celery seed & some ground mace, and scaled back the salt by 1/2 a tablespoon. I also ran it thru a spice mill a few times & turned out perfect.

I was out of poultry seasoning and found this one on allrecipes. I too, like many others, cut back the salt amount. I think this has to be a typo in the recipe and maybe it should be two teaspoons instead of two tablespoons. I used it in homemade chicken noodle soup from this site and it was a hit. Won’t ever buy poultry seasoning again.

Thanks for this! I was making a recipe of pan fried chops which called for poultry seasoning. I just happened to have all the ingredients for this. They were the BEST chops I’ve ever made, and the poultry seasoning definitely shined.

Good recipe.

This worked PERFECTLY! This Thanksgiving we were making dressing when we found we needed poultry seasoning. We had many of the ingredients already, and used this recipe to combine them in the correct proportions with AMAZING results. Using recipes like this instead of buying specific poultry seasoning can be cost effective if you already have the ingredients. We cut the recipe down to the tsps needed in our dressing recipe and the dressing came out better than ever. I would definitely recommend this to others!

I made one small adjustment–I cut the salt back by half. Absolutely perfect!

Perfect!

Great I did add fresh parsley and sage as I grow them to my recipe.

I have a question for the author. I have not made this recipe yet. Why did you choose to use rubbed sage and ground sage? What difference does the two different textures make?

fantastic blend. Reduced recipe to my need, used whole sage leaves instead of the rubbed and ground, omitted salt. Ground the entire mix with a mortar and pestel, dumped into the “white” chicken marinade also from this site.

Thank you! I couldn’t find any at the store, so was happy to be able to just make some myself!

I tried this on a pork loin, and we loved it. I eliminated the salt altogether and it was still very full of flavor.