Reviewer:

Reviewed: Jul. 23, 2011

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?

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Reviewer:

Nancyroseville

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Roseville, California, USA

Reviewed: Nov. 15, 2010

needs a little mace

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Reviewer:

Jeremiah Lee Wulf

Home Town: Castle Rock, Washington, USA

Reviewed: Nov. 26, 2009

Great! I scaled the recipe way back and used it in the "Savory Turkey Gravy" recipe from the site for Thanksgiving.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Aug. 19, 2008

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.

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Reviewer:

Reni

Cooking Level: Expert

Reviewed: Nov. 28, 2006

Worked out great for me... I used celery seed instead of marjoram. It made fabulous stuffing for Thanksgiving!!!

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15 users found this review helpful

Reviewer:

Guhlia

Reviewed: Jan. 25, 2006

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 seasoning to my shopping list again, now that I can mix my own from spices I already have on hand!

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19 users found this review helpful