441 ground chicken recipes

Sichuan-style bean thread noodles with minced pork, dried mushrooms, hot bean sauce, and fresh ginger. Spicy, slurpable, and deeply savory with a cilantro finish.

Greek-spiced stuffed bread footballs filled with seasoned ground turkey, brown rice, and oregano. Football-shaped baked hand pies with sesame topping, served warm with cucumber-yogurt sauce.

Ground turkey meatballs with sweet red and yellow peppers, mushrooms, and a light creamy sauce made with evaporated skim milk. Served over parsley rice.

Pounded round steak breaded in seasoned flour, pan-fried in butter until golden, and smothered in a slow-simmered cream gravy with bay leaf and clove. The real-deal Southern classic, done right.

A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.

Homemade wonton soup with pork-filled dumplings in savory chicken broth. Boil, ladle, and serve in just 20 minutes for a warming bowl of comfort from scratch.

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

Lamb Ravioli with Yogurt, Garlic & Mint of Turkey recipe

Szechuan-style blistered green beans deep-fried until wrinkled and charred, then stir-fried with ground pork, dried shrimp, and mustard greens in a soy-sesame sauce.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

Baked rosemary turkey patties with whole wheat breadcrumbs and thyme, topped with a creamy rosemary gravy made from scratch. A lighter, herb-forward alternative to beef burgers.

Slow-cooked chicken layered with apples, pears, tomatoes, and warm spices, finished with fried plantains, capers, and olives. A Latin-inspired sweet-savory stew bursting with bold flavors.

Mediterranean stuffed meatballs hide blanched vegetables inside seasoned beef with Parmesan and nutmeg, breaded and deep-fried, served over spaghetti with ratatouille sauce.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.