Poultry Recipes

Roast turkey with chestnut stuffing rubbed in a butter-flour paste for golden, crispy skin. A Pennsylvania heritage recipe roasted low and slow until tender.

Roasted turkey with fresh sage leaves tucked under the skin and rosemary, stuffed with aromatic vegetables. A low-fat, herb-forward holiday bird with minimal seasoning and maximum flavor.

Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.

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.

Tex-Mex chicken wraps rolled with cilantro mayo, salsa-tossed chicken, crunchy red peppers, and romaine. Make ahead and refrigerate up to 2 days for easy lunches.

Quick chicken stir-fry with garlic butter, mushrooms, and parsley finished with a splash of chicken broth. A weeknight skillet dinner in under 35 minutes for 4.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.

Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.

Super easy Parmesan chicken: pieces brushed with tangy Dijon, rolled in a Parmesan-bread crumb crust and baked crisp. Four ingredients, no frying, and a golden savory coating.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Simple 3-ingredient turkey basting mixture for microwave-cooked turkey. Butter, paprika, and brown gravy mix create golden color and savory flavor.

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Lime glazed chicken breasts get a crisp lemon-pepper crust from a double dredge, then a tart pan sauce reduced from lime juice and chicken broth poured over the top.

One-skillet Tex-Mex chili chicken simmered with stewed tomatoes, rice, and peppers, then smothered in melted Monterey Jack. Dinner in 30 minutes flat.

Poached chicken breasts cooked gently in an aromatic broth with carrot, onion, celery, and peppercorns, then left to cool in the pot for juicy, sliceable meat. The base for chicken salad, sandwiches, and casseroles.