Recipe by Pat Heldenbrand
"This seasoning mixture is good with pork, fish, chicken and turkey. Originally submitted to ThanksgivingRecipe.com."
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dried rosemary, crushed
ground black pepper
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.
Sorry, we did not enjoy this at all. The sage was overpowering and the overall taste wasn't good.
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!
Worked out great for me... I used celery seed instead of marjoram. It made fabulous stuffing for Thanksgiving!!!
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?
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!
Great! I scaled the recipe way back and used it in the "Savory Turkey Gravy" recipe from the site for Thanksgiving.
needs a little mace
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 2
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