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POULTRY SEASONING

By

Janice Riggs Reigle

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Ingredients

  • 1 tablespoon dried sage
  • 2 tablespoons marjoram
  • 2 tablespoons parsley
  • 2 tablespoons savory
  • 1 1/2 teaspoons dried thyme

Details

Preparation

Step 1

Mix all ingredients and crush well. Store in a tightly covered container. Makes about 1/2 cup.

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