A common mixture for poultry seasoning includes dried sage, dried thyme, dried marjoram, ground nutmeg, dried ground rosemary, cracked black pepper and salt. However, the amounts of each dried herb and spice can be varied to create different flavour palettes.
Some recipes choose to add other spices like savory, celery seed or celery salt. Online recipe websites such as The Kitchn, CHOW and Epicurious have excellent well-rounded versatile recipes for poultry seasoning. The recipe from The Kitchn uses 1 tbsp each of dried sage, dried thyme and dried marjoram, and 1 tsp each of dried ground rosemary, ground celery seed and ground black pepper. The recipe from CHOW uses 2 tbsp of sage, 1 tbsp each of dried thyme, dried marjoram and savory, 1 tsp of black pepper and a pinch of cloves. The recipe on Epicurious is more traditional, using 1 tsp each of dried rosemary, dried sage, dried thyme, dried marjoram and celery salt, and 1/4 tsp of cracked black pepper.
To use whole dried herbs and spices instead of pre-ground, use a spice grinder or mortar and pestle to pulse or grind the measured poultry seasoning mixture into a powder. The powdered seasoning mixture can be sealed and stored in an air-tight container for future use.