Poultry Recipes

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

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.

Rosemary chicken thighs with red potatoes, caramelized onions, spinach, and olives scaled down for two. A complete skillet dinner for date night in just 30 minutes.

Pan-seared chicken breast sliced over a warm Sicilian caponata of eggplant, bell peppers, zucchini, Roma tomatoes, capers, and currants. An elegant dinner for two in 35 minutes.

Stove-top chicken Provencale braises browned chicken in a tomato, sherry, and herb sauce, all in one skillet. A rustic French-inspired dish that turns out tender, saucy chicken with very little fuss.

Turkey breast cutlets rolled around sausage, mushrooms, onion, and bell pepper, seared golden and baked, then finished with a creamy Dijon mustard sauce.

Grilled chicken marinated in tequila, lime juice and cilantro, served over a tangy pureed tomatillo sauce with jalapeño heat. A bold Mexican-inspired dinner ready in under an hour.

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Flour-dusted turkey breast strips browned in artichoke marinade, then finished in a lemony sour cream and Parmesan sauce garnished with artichoke hearts. Elegant enough for guests, easy enough for a Tuesday.

Turkey tetrazzini made in the microwave with spaghetti, mushrooms, sherry cream sauce, and Parmesan. A quick, creamy way to use leftover turkey in 30 minutes.

Crispy fried turkey croquettes with creamy filling, breaded and golden brown. Transform leftover holiday turkey into elegant finger food with nutmeg-spiced cream sauce.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.

Buttermilk-marinated fried chicken finished in the oven, designed to be served cold at room temperature. Crispy, peppery, and built for picnics.

Chicken and mushrooms in a tarragon cream sauce with just seven ingredients, served over rice. A quick French-inspired skillet dinner ready in 45 minutes.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.