Most poultry seasoning varieties out there – both homemade recipes and store-bought – are fine for IBS. I have yet, though, to find one that is safe for GERD/Acid Reflux, due to problem ingredients like black pepper and nutmeg. While these aren’t necessarily an issue for everyone with GERD or Acid Reflux, they’re common problem spices so it’s best not to risk it.
I put together all of the common ingredients I could that are not known to be GERD/Acid Reflux triggers together and this is the end result. It’s definitely greener than the kinds I’ve bought in the store but it does the trick! I used this to make my “Traditional” Quinoa Stuffing (recipe here) and the flavors were great. It’s been quite a while since I cooked anything using poultry seasoning so it’s tough for me to compare how this stacks up vs. the store-bought kinds, but taken on its own I think it’s delicious.
Use this in your favorite recipes that call for poultry seasoning and let me know what you think!
5-Minute Homemade Poultry Seasoning
- 1 Tbsp. marjoram (ground, dried)
- 1 Tbsp. sage (ground, dried)
- 1 Tbsp. thyme (ground, dried)
- 2 tsp. rosemary (ground, dried)
- 2 tsp. parsley (ground, dried)
- 1/2 tsp. celery seed (ground, dried) - these are found on the spice aisle - make sure to use celery seed, not celery salt
- Place all ingredients in a small bowl and stir to combine.
Note: If you're unable to buy pre-ground varieties of all of the spices, grind them yourself in a spice grinder (this is a super quick and easy process). If you don't already have a spice grinder (usually sold as a coffee grinder/spice grinder combo), you should definitely consider getting one. I have this one and it's one of my absolute favorite/most used kitchen gadgets.
- Mix all ingredients until thoroughly combined and then transfer to an airtight container. Store with the rest of your spices for up to 3 months.