That Thanksgiving smell, in a shaker. Classic Turkey & Stuffing leads with sage, then rounds it out with thyme, rosemary, roasted garlic and onion for the savory herb flavor everyone waits all year for. Shake it on the bird, stir it into the stuffing, and keep it close for leftovers.

A versatile blend. Start with a little, taste, and add more to suit your dish, or follow one of our easy recipes below.

Ingredients: Rubbed sage, thyme, roasted garlic, granulated onion, finely cut rosemary, parsley, marjoram, fine black pepper.

Ways to use it

• Mix into softened butter and rub under and over the skin of a turkey or chicken before roasting.
• Stir into the broth-and-butter mixture for stuffing or dressing.
• Whisk a pinch into pan-drippings gravy.
• Toss with potatoes, carrots, Brussels sprouts or squash before roasting.
• Shake over turkey sandwiches, turkey soup or pot pie filling.
• Season pork chops, chicken thighs, or a pan of mushrooms and onions.

Herb Butter Roast Turkey Breast

Serves 6–8. Allow about 2½ hours, including resting.

• 1 bone-in turkey breast (6–7 lb)
• ½ cup (1 stick) unsalted butter, softened
• 1 tbsp Classic Turkey & Stuffing blend
• 1 tsp salt

• 1 cup chicken or turkey broth

• Heat the oven to 350°F. Pat the turkey breast dry.

• Mash the butter with the blend and salt. Loosen the skin and spread about half the butter underneath, then spread the rest over the top.
• Set the turkey in a roasting pan and pour the broth into the pan.
• Roast for about 1¾–2¼ hours, basting occasionally, until an instant-read thermometer in the thickest part, not touching the bone, reads 165°F.
• Rest for 15–20 minutes before slicing. Save the drippings for gravy.

Classic Herb Bread Stuffing

Serves 8. Allow about 1¼ hours.

• 12 cups day-old bread cubes (about 1 lb)
• ½ cup butter
• 1½ cups diced onion
• 1½ cups diced celery
• 1–1½ tbsp Classic Turkey & Stuffing blend
• 2½–3 cups chicken or turkey broth
• 2 large eggs, beaten

• Salt to taste

• Heat the oven to 350°F and butter a 9×13-inch baking dish.

• Melt the butter in a large skillet. Cook the onion and celery for 8–10 minutes, until soft. Stir in the blend and cook 1 minute more.
• In a large bowl, toss the bread with the vegetable mixture and broth. Taste and add salt as needed before adding the eggs.
• Stir in the beaten eggs until the bread is evenly moist.
• Spread in the dish. Bake covered for 25 minutes, then uncover and bake 20–25 minutes more, until golden on top and the center reaches 165°F.

Herby Roasted Potatoes & Carrots

Serves 4–6. Allow about 45 minutes.

• 2 lb baby potatoes, halved
• 1 lb carrots, cut into 1-inch pieces
• 3 tbsp olive oil
• 2 tsp Classic Turkey & Stuffing blend

• ½ tsp salt

• Heat the oven to 425°F.

• Toss the vegetables with the oil, blend and salt.
• Spread in a single layer on a sheet pan. Roast 35–40 minutes, flipping halfway, until tender and browned.