Substitute for Sage
A savory, slightly peppery herb used with poultry, pork, stuffing, and brown butter sauces.
The Best Substitute
The Professor's top pick for replacing sage is Poultry Seasoning at a ratio of 1 teaspoon poultry seasoning = 1 teaspoon dried sage. This works well for stuffing, turkey, chicken, pork. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Poultry Seasoning
Flavor impact: Poultry seasoning is primarily sage plus thyme, marjoram, and rosemary. Very close for typical sage applications.
Dairy-freeRosemary
Flavor impact: Different flavor but serves a similar aromatic role with the same proteins. Use less since rosemary is assertive.
Dairy-free
Sage is the dominant flavor in poultry seasoning, so using poultry seasoning as a sage substitute is a very close match. For Thanksgiving stuffing, it is nearly indistinguishable.
Frequently Asked Questions
Yes, but raw sage is quite strong and slightly bitter. It is better fried in butter until crispy (brown butter sage) or cooked into a dish where its flavor mellows.
The Bottom Line
If you are out of sage, the best all-around substitute is poultry seasoning. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role sage plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology