~ Bell's Seasoning -- My Favorite Poultry Seasoning ~

Poultry seasoning.  These two words get used generically in the writing of recipes, meaning, no brand name is mentioned -- Bell's, Durkee, McCormick, Penzey's, Spice Hunter, etc.  This leads the reader to believe that all poultry seasoning is basically the same and all brands can be used interchangeably.   In the wide world of spice blends, nothing could be further from the truth. Poultry seasonings are all relatively strong-flavored blends of ground, aromatic herbs and spices, and, they vary considerably from manufacturer to manufacturer.  None of them contain the same list of herbs and spices, most are salt-free, many are all-natural, and, others are organic -- also noteworthy, none contain poultry products or bi-products of poultry.  All that said, if you grew up liking foods seasoned with poultry seasoning:  stick to the brand your mom or grandma used. Never tasted or used poultry seasoning?  Invest in two or three and taste them side by side.

Bell's brand is America's oldest purveyor of seasonings, spices and stuffing mixes.  It started in Boston in 1867, a short four years after President Abraham Lincoln declared Thanksgiving a federal holiday.  William F.Bell of Newton, Massachusetts created an exotic-smelling combination of all-natural, salt-free, preservative-free herbs and spices from and old family recipe.  He called it "Bell's Seasoning".  Trading ships carried his ingredients into Boston Harbor and it didn't take long for his blend to become a beloved staple throughout New England.  Over a century later, the recipe for the mixture remains the same -- and so does the colorful box it comes in..

To copycat/make 4 tablespoons Bell's poultry seasoning, process (in a small electric spice blender) the following to a powdery state:

2 1/2  teaspoons dried rosemary leaves

2  teaspoons dried oregano leaves

2  teaspoons dried rubbed dalmatian sage

1 3/4-2  teaspoons ground ginger

1 1/2  teaspoons dried marjoram leaves

1 1/2  teaspoons dried thyme leaves

1/4-1/2  teaspoon black pepper

Note:  Store poultry seasoning in a tightly-covered container as you would any other seasoning blend.

A point to ponder:  Consider this before you purchase that pricey oversized jar or box of poultry seasoning. If you only use a few tablespoons a couple of times a year (mostly during the holiday season), there is a case for making your own.  All dried herbs and spices have a relatively short shelf life before they start to lose their intensity, six months to a year.  Poultry seasoning (or any herbaceous spice blend) is no exception.  For me, making my own poultry seasoning once or twice a year is an efficient to use up those herbs and spices before they end up in the trash.

Try my Bell's Seasoned Basic, Soft White Bread Stuffing:

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)