Poultry recipe collection

Cream cheese and olive dip with sour cream, Worcestershire sauce, and paprika. Rich, savory, and scoopable. A no-cook party appetizer that comes together in 10 minutes.

Savory wild rice and sausage stuffing with earthy mushrooms, toasted walnuts, and aromatic vegetables for turkey or served as a standalone side dish.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

One pan chicken and noodles with cream of chicken soup, mushrooms, and lemon juice. Noodles cook right in the creamy broth with cubed chicken for an easy weeknight dinner in one pot.

Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.

Microwave salmon stir fry with snow peas, bell pepper, and a citrus-allspice sauce topped with sliced almonds. A quick orange-almond salmon dinner that's ready in 30 minutes using canned salmon and a microwave.

Orange baked chicken breasts with rosemary and paprika in a flour-thickened citrus sauce. Simple weeknight dinner served over noodles or rice with built-in gravy.

Breaded chicken breasts simmered in a tangy orange marmalade sauce with Dijon mustard, lemon zest, and garlic. A sweet-savory citrus glaze that clings to every crispy bite.

Orange honeyed chicken breasts simmered in orange juice and honey, then topped with a wine-thickened pan sauce studded with fresh orange sections and zest. Served over rice.

Orange-cashew chicken salad: cooked chicken tossed with orange segments, snow peas, and red bell pepper in a sweet-spicy marmalade-picante-soy dressing. No-cook, ready fast.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

Asian-inspired venison cutlets seared and coated with fresh herbs and sesame oil, served with a ginger-soy pan sauce. A quick, elegant wild game dinner with bold flavor.

Oven-baked crispy fried chicken with a flour, bread crumb, and paprika coating. All the crunch of fried, none of the oil splatter, ready in about an hour.

Oven glazed chicken breasts baked in a tangy brown sugar, tomato sauce, and Worcestershire glaze. A weeknight dinner with just 5 minutes of prep.

Red-wine-marinated beef stew oven-braised with blanched bacon, dark-roux broth, and tomato paste. A freezer-friendly French bourguignon-style stew built in a Dutch oven.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.