POULTRY SEASONING

This blend of herbs and spices complements chicken or turkey entrées as well as a variety of soups and stews.

YIELD: APPROXIMATELY ½ CUP (25 G)

3 tbsp (5 g) dried sage

2 tbsp (6 g) dried thyme

1 tbsp (5 g) dried rosemary

1 tbsp (2 g) dried marjoram

2 tsp (5 g) ground nutmeg

1 tsp (2 g) freshly ground black pepper

Combine the sage, thyme, rosemary, marjoram, nutmeg and pepper in a small bowl and store the Poultry Seasoning in an airtight container.