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My review
Poultry Seasoning
Pat Heldenbrand
"This seasoning mixture is good with pork, fish, chicken and turkey. Originally submitted to ThanksgivingRecipe.com."
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Ingredients
15 m servings 6 calsOriginal recipe yields 64 servings (4 cups)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 6 calories; 0.2 g fat; 1.2 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 222 mg sodium. Full nutrition
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Read all reviews 2945 Ratings
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Most helpful positive review
8/19/2008
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 ...
Most helpful critical review
7/8/2004
Sorry, we did not enjoy this at all. The sage was overpowering and the overall taste wasn't good.
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8/19/2008
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 ...
1/25/2006
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 th...
11/28/2006
Worked out great for me... I used celery seed instead of marjoram. It made fabulous stuffing for Thanksgiving!!!
12/28/2010
Thank you! I couldn't find any at the store, so was happy to be able to just make some myself!
10/24/2010
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 hus...
12/10/2010
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 reas...
7/8/2004
Sorry, we did not enjoy this at all. The sage was overpowering and the overall taste wasn't good.
7/23/2011
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?