472 poultry recipes

Light turkey jambalaya: a Louisiana-style one-pot rice dish built with lean turkey breast and turkey sausage instead of pork and andouille. All the Creole flavor, half the fat.

Penne pasta tossed with leftover cooked turkey, broccoli florets and a quick garlicky tomato sauce kicked up with chili flakes. A leftover-turkey weeknight dinner ready in 45 minutes.

Coated baked turkey pieces topped with a rum-and-orange banana sauce. Caribbean-inspired weeknight dinner that turns simple turkey into a tropical feast.

Chicken and cherries jubilee braises whole chickens in cherry juice and chili sauce for 6 to 8 hours, finished with a sherry-brandy flambé cherry sauce. Retro slow-cooker showstopper.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Stuffed baked potatoes topped with a creamy chicken, scallion, and Parmesan mixture. A fast microwave-then-bake dinner that turns pantry cans into a weeknight meal.

No-noodle turkey spinach lasagna layered with low-fat ricotta, spaghetti sauce, and non-fat mozzarella. A lighter take on lasagna that skips the pasta entirely and uses spinach as the base.

Polynesian chicken tosses tender chicken with pineapple, snow peas, water chestnuts, and carrots in a sweet-and-sour sauce built from the pineapple juice. A light, colorful, takeout-style dinner over rice in about 30 minutes.

Italian turkey sausage patties with lemon zest, bread crumb coating, herbed tomato sauce, and melted mozzarella. A lighter skillet sausage Parmesan in under 45 minutes.

Rich Mughlai chicken curry with a ground almond, ginger, and garlic paste in a creamy yogurt and cardamom sauce. A royal Indian dish with whole spices and whipped cream.

Lighter chicken Parmesan with breaded chicken breasts baked in marinara, topped with mozzarella and ricotta, finished with crispy breadcrumbs. Italian-American comfort with less fat.

Classic Mexican sopa de pasta: noodles toasted golden in oil, then simmered in a savory tomato and chicken broth. Everyday comfort food ready in 30 minutes.

Arroz con pollo built on a hearty mix of brown and wild rice instead of white. Browned chicken simmered with tomatoes, white wine, almonds, peas and a Latin-style sofrito of onion, garlic and paprika.

Granny's chicken and dumplings made the Southern way with rolled, cut flat dumplings and a whole chicken pressure-cooked into rich stock. Old-fashioned scratch comfort food from a hand-me-down recipe.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.