Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Marjoram | not in our table | 0 |
| Savory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- use ½ tsp for 3 tb total
- use 1/8 tsp for 1 recipe amt
- 7 ground white pepper or less?
- 3 dried sage
- 2 dried thyme
- 2 dried marjoram
- 2 dried savory
- 2 powdered ginger
- 1 ground allspice
- 1 grated nutmeg
- =
Directions
Combine all ingredients (or those of your choice) and store in an airtight jar. Yield about 3 tbsp. (my note: cautious with white pepper! - my dressing tastes good with just ½ the quantity of sage as the recipe amount of poultry seasoning and a generous grinding of black pepper). Keep a note of the contents of your own poultry seasoning so you can duplicate a good one next time you want it.