Add the peppercorns to a spice grinder and pulse until they are coarsely ground. Add the herbs and pulse until they are at a medium coarse grind, or finer, if desired. Add the freshly grated nutmeg and pulse a few more times. Transfer the poultry seasoning to a jar with a tight-fitting lid. Store in a dark, cool place. Will keep fresh for 3-6 months.
Alternatively, a mortar and pestle can be used in place of the spice grinder. Or rub the herbs between your fingers and use ground pepper in place of the peppercorns.
Yield: about 4 Tablespoons
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/11/diy-homemade-poultry-seasoning.html