Saturday, November 19, 2011

homemade poultry seasoning

I spent some time yesterday processing herbs that came out of my kitchen garden bed this summer--separating the leaves from the stems, putting dry ones in jars, and trimming the still living potted ones.

My hands smelled wonderfully fragrant the whole day.

With the American Thanksgiving coming up, I thought I would share my very easy recipe for homemade poultry seasoning:

~combine equal parts (for example, 1 teaspoon each) of dried, finely chopped/crushed:
marjoram or oregano

optional additions: 
1/4 part salt (celery salt if you have it)
1/8 part black pepper
a pinch freshly ground nutmeg

Store in a sealed jar

That's it! This recipe is very flexible, so feel free to play around with it. Sometimes I add a little extra sage since I usually have plenty, and oftentimes use regular salt because I rarely have celery salt lying around. You can leave out the pepper if you don't like it, etc. 

I like to mix this seasoning with some butter and rub this on the turkey before roasting, as well as use some in the stuffing. You can also make this with all fresh herbs, just be aware that they tend to burn easier during roasting. Whichever way you make it, I guarantee it's much better than last year's store-bought version you may still have lurking in your pantry ;)


  1. beautiful photographs, i can imagine how wonderful it all smells. i can't wait to make our homemade stuffing wednesday night.

    thanks for stopping by my blog, yours is such an inspiration!


  2. Thank you, Victoria, what a lovely thing to say :) Wishing you and yours a wonderful holiday.

  3. Any secrets for knowing when herbs are completely dry and ready to be put in jars? I'll be growing lots of herbs in the coming year, and I want to be sure not to waste a bit. Thanks for this seasoning blend - sounds perfect!

  4. Looks great...for some reason i never thought of making my own seasoning!
    I too would love to know how long you leave your herbs to dry etc...i'm never quite sure!
    Jode x

  5. Hi Sophie and Jode!

    I'm not sure this is the proper way (and certainly there's more than one way to do this), but here's how I go about drying herbs:

    1. Cut long stems off the herb plant so that the leaves are still attached

    2. Bundle a handful of the stems and give it a good shake to knock off any dirt. I don't wash the herbs.

    3. Tie the small bundles with some twine near the bottom of the stems, and hang them upside down to dry. A laundry drying rack works well. I dry mine in the mudroom where it's shady and cool.

    4. You know they're dry when the leaves crumble easily off the stems (or if you brush past them and a bunch of leaves fall on the floor, they are definitely ready ;-) I'd say it takes about 2-3 weeks.

    I've had the most success drying the more "woody" herbs like those in the poultry seasoning. Parsley also dries fairly well, although I much prefer it fresh. I've also noticed that the more tender herbs, like terragon and basil, lose their flavor quickly when dried (the basil also gets brown-looking), so I only enjoy those fresh in summer.

    Hope that makes sense and is helpful! I'll try to remember and do a post about this next year when I'm harvesting them all for drying.

  6. This is perfect timing-- I'm going to use it this week!

  7. Lovely!!
    Right now the only herbs that are still green are our Rosemary bushes..but I must try this mix next Summer...thanks for sharing, dear!


  8. Hello Mia! So wonderful of you to stop by. Thank you.

  9. Oh...I love this! My herbs (with the exception of my basil) failed miserably this year! But eventually...maybe...hopefully next year, I'll be able to grow each of these herbs and make this recipe! How wonderful!


Related Posts Plugin for WordPress, Blogger...