Recipe By Pat Heldenbrand
Rating
Published Jun 30th
Prep 15m Cook - Additional - Ready In 15m
Servings 4 cups Calories 5.9

This seasoning mixture is good with pork, fish, chicken and turkey. Originally submitted to ThanksgivingRecipe.com.

Recipe Ingredients

  • 2 cups dried parsley
  • 1 cup rubbed sage
  • ½ cup dried rosemary, crushed
  • ½ cup dried marjoram
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons onion powder
  • ½ teaspoon ground sage

Cooking Directions

  1. 1 Combine all eight ingredients and mix very well. Place in airtight glass jars (no plastic). Shake well before using. This is nice in 1/2 pint sized jars to give as gifts.

Nutrition Facts

  • Calories 5.9
  • Carbohydrate 1.2 g
  • Fat 0.2 g
  • Fiber 0.7 g
  • Protein 0.3 g
  • Saturated Fat 0.1 g
  • Sodium 221.6 mg
  • Sugar 0.1 g

Reviews

  1. 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?
  2. Thank you! I couldn't find any at the store, so was happy to be able to just make some myself!
  3. I had to make this because I had no poultry seasoning and it was WAY too cold to go outside with a newborn. I had to substitute oregano and basil for the marjoram and rosemary for the same reasons. I can't wait to make this with the correct ingredients. My hands smelled GREAT after mixing - Read more ...
  4. Followed the recipe except that I cut back on the salt by 1 tablespoon. My sister was over for lunch when we tried it for the first time. She raved about how good the chicken was. What my husband did was put some of this seasoning in a small bowl and added olive oil to - Read more ...
  5. It was great. I added celery seeds to it as well. Delish!
  6. I made a lot of changes to this recipe such as adding other herbs and cutting back on the sage. As is the spice is too plain. Thanks for posting as this recipe inspired me to create a home made poultry spice.
  7. Worked out great for me... I used celery seed instead of marjoram. It made fabulous stuffing for Thanksgiving!!!
  8. Loved it! One tip however. I didn't want a pint of it so I made 1/4 batch and stored it in a plastic spice Tupperware container in my spice drawer. (I think you can pretty much disregard the author's warning to only store it in glass and never in plastic!) I will never add poultry - Read more ...
  9. Sorry we did not enjoy this at all. The sage was overpowering and the overall taste wasn't good.
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