Poultry Seasoning

Time 5 minutes
Yields Makes scant 3 tablespoons
Poultry Seasoning
(Evan Sung / For The Times)

Pulse the sage, rosemary, savory, oreganoand peppercorns in a spice grinder until coarsely ground. If you don’t have a spice grinder, substitute 3/4 teaspoon coarsely ground black pepper for the whole peppercorns and rub the dried herbs between your fingers to crush them. Stir in the nutmeg until well-mixed.

Make Ahead:
The seasoning will keep in an airtight container for up to one month.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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