Poultry Seasoning Blend

Poultry Seasoning Blend: Guide and Culinary Uses

Poultry seasoning is an American spice blend rather than a single herb — typically comprising sage, thyme, marjoram, rosemary, black pepper, and sometimes onion and celery. The proportions vary between brands but sage and thyme usually dominate. It is used primarily as a convenience seasoning for turkey, chicken, and pork, particularly in American Thanksgiving and Christmas cooking traditions where it flavours the stuffing (dressing), the bird, and the giblet gravy. The blend captures the characteristic flavour profile of classic European poultry seasoning in a single jar — practical for those who might not stock each individual herb. It should not be confused with the specific birds for which it is named; despite the name, it works well in vegetarian stuffings, in root vegetable roasts, in sausage mince, and in savoury bread preparations.

Culinary Uses

Use in Thanksgiving or Christmas turkey stuffing — the classic bread-onion-celery stuffing seasoned with poultry seasoning is a fundamental American preparation. Rub under the skin of chicken before roasting. Season pork sausage mince. Use in meat loaf and meat patties. Add to cream soups and chowders for a background herbal depth. For those who stock sage, thyme, marjoram, and rosemary individually, combining these is equivalent and fresher — use roughly two parts sage to one part thyme to half parts marjoram and rosemary.