Spice Descriptions and Uses

Poultry Seasoning


A blend of herbs created primarily for seasoning stuffings but is a great addition to a number of other dishes.



Pungent, savoury and warm with hints of sweetness, sourness and bitterness.


How to Use:

Stuffings, cooking chicken, turkey, veal, meat loaf, ground beef, gravy, creamed chicken; chicken salmon and turkey croquettes, liver pate, chicken soups, chicken and dumplings, chicken pot pie, pastry for meat pies, waffles and biscuits,



Frying chicken 1 teaspoon rubbed on the exterior and cavity of a 3 pound chicken

Creamed chicken 1/2 teaspoon per 4 cups

Stuffing 1 teaspoon per 4 cups bread cubes

Veal 1/4 teaspoon per pound

Rolled Turkey Supreme

1/4 cup butter

1/4 cup flour

1/8 teaspoon powdered onion

1/8 teaspoon salt

1/8 teaspoon mace

1/8 teaspoon cayenne

1/4 teaspoon poultry seasoning

1 1/2 cups chicken soup stock

2 1/2 cups cooked cubed turkey

12 mushrooms, chopped

5 cups soft bread crumbs

2 eggs, beaten

8 slices bacon


Melt butter in a saucepan. Stir in flour, onion powder, salt, mace, cayenne, poultry seasoning and stir until it bubbles. Stir in the chicken stock and cook until it thickens. Stir in turkey and mushrooms. Remove from heat. Let cool to room temperature then chill. Shape mixture into eight rolls about 3 inches long and 1 1/2 inches thick. Roll them in bread crumbs, dip in egg mixture and then roll again in bread crumbs. Wrap each roll with a slice of bacon. Place in a baking dish and then into a preheated 375 F. oven. Bake 30 minutes or until golden brown. Serve immediately.