2,951 poultry recipes

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.

Mukmura is an Indian chicken dish braised with almonds, raisins, turmeric, and fresh ginger in a tangy lemon sauce. A one-pot meal with warm spices and bright citrus.

Szechwan chicken soup with ramen noodles, chopped apples, snow peas, and red pepper flakes in chicken broth. A quick, spicy-sweet Asian-inspired soup using cooked chicken and pantry staples.

One-pan chicken teriyaki with potatoes, scallions, and teriyaki sauce. Microwave the potatoes first, then everything cooks in one skillet in under 20 minutes.

Curried turkey salad with fresh orange, seedless grapes, and toasted coconut in a light mayonnaise dressing. A bright, fruity way to use leftover turkey.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Szechwan chicken with cashews is a fiery stir-fry of marinated chicken breast, blackened dried chilies, fresh ginger, green onions and toasted cashews tossed in a quick soy-vinegar glaze.

Fresh vegetable turkey salad: marinated cherry tomatoes, mushrooms, zucchini, olives, and peppers over crisp greens, topped with turkey strips and cheddar. High-protein, low-carb.

Texas mopping sauce with strong black coffee, ketchup, Worcestershire, and butter for basting barbecue meats. A bold, savory baste that builds smoky bark layer by layer.

Cordon bleu casserole with cubed turkey and ham in a creamy dill sauce, topped with cheddar breadcrumbs and walnuts. A cozy way to use leftover holiday meat.

Oven-baked Chicken Kiev with a garlic-chive butter center, coated in crispy cornflake crumbs and buttermilk. No deep frying needed for that golden crunch.

One-dish chicken pilaf baked with minute rice, cream of mushroom soup, and onion soup mix. Just combine, top with buttered chicken pieces, cover, and bake. Weeknight easy.

Jamaican-style jerk chicken marinated overnight in spicy seasonings and soy sauce, oven-baked, then dipped in a blended pimento-thyme sauce and baked again.

Grilled Yucatan-style chicken thighs marinated overnight, double-skewered for flat grilling, and served with papaya tomatillo salsa and julienned jicama.

General Tso's chicken double-fried until crispy, tossed with blackened dried chilies, garlic, and ginger in a soy-sherry-vinegar sauce. Restaurant-style Chinese takeout made from scratch.

Fesenjam, a classic Persian chicken stew simmered in pomegranate molasses and ground walnuts. Tangy, rich, and deeply savory with a sweet-sour sauce that thickens as it cooks.