Poultry
145 recipes found
Turkey Gravy From Scratch
The stock can be made weeks ahead; so can the gravy itself. The golden turkey fat from the roasting pan is reserved and forms the base for a rich roux. The finished gravy freezes beautifully and only needs to be whisked in a hot pan and tasted for salt and pepper before serving.
Sourdough Stuffing With Kale and Dates
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. Turkey sausage, kale and sliced chiles are also tossed into the mix. As Ms. Goin explained, “There is no egg and no real attempt to emulsify it like your mom’s stuffing — it’s loose, laid-back and doing its own thing, California-style.”
Broiled Cornish Hens With Lemon And Balsamic Vinegar
Nobu's Chicken Stock
Dark Turkey Stock
Jacques Pepin's Chicken Soup
Turkey and Mizuna Salad
This dish has bright, mildly spicy Asian flavors and lots of crunch. Mizuna is a Japanese mustard green that’s high in folic acid, vitamin A, carotenoids and vitamin C. If you can’t find it, substitute arugula.
Turkey Broth
Turkey Soup With Lime and Chile
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
Turkey and Wild Rice Salad
I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It’s one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.
Spinach and Turkey Salad
Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.
Post-Thanksgiving Cobb Salad
The classic California Cobb salad is a composed salad made with chicken breast, lettuce, avocado, tomatoes, chopped hard-boiled eggs, bacon, and blue cheese. It should never be a jumble: the elements are arranged on a platter or in a wide bowl side by side, then dressed, and it’s up to the diner to mix them together. This version dispenses with the bacon and reduces the amount of Roquefort or blue cheese called for in the traditional Cobb. Tomatoes are not in season so I have eliminated them, too, and replaced them with grated carrots. Chopped toasted almonds, which can be salted if you can handle it, can stand in for the bacon.
Arroz Caldo With Collards and Soy-Cured Egg Yolks
The Filipino rice porridge called lugaw started out as a simple equation of rice, water and salt, until the conquistadors arrived in the 16th century and demanded more sumptuous dishes. Add tripe and innards to lugaw, and it becomes goto; with chicken and saffron, it is arroz caldo. It’s looser and soupier than Chinese congee, cooked until you can’t see individual grains. I put in collard greens to make it a balanced meal and use wings because of the high bone-to-meat ratio and the jiggly skin. (Keeping the bones in will give the broth more flavor.) The soy sauce-cured yolks are probably best at the two-hour mark — they get firmer and saltier the longer they cure, so follow your taste.
Hen-Of-The-Woods With Black Bean Sauce
Roast Pork With Gooseberry Sauce
Cornish Hen Pot Pie
Italian Spinach Stuffing
This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.
Barbecued Cornish Hens
Mandarin Chicken
Samgyetang (Ginseng Chicken Soup)
This is a traditional Korean soup consumed on the hottest days of summer. Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes). The last three items may be hard to find, but every Korean grocery stocks them. Many shops even sell samgyetang-stuffing kits, which come with a small packet of rice, a couple of dried jujubes and a nub of dried ginseng, with some brands offering additional, often arcanely named aromatics (like milkvetch root or acanthopanax) to fortify the broth. The soup is normally prepared for one, with a single small chicken or Cornish hen served whole in boiling broth. We doubled the recipe to feed two, but it can be easily halved.
Roast Cornish Hens With Herbs and Pancetta
Crazy Chicken Salad
Russian Cornish Hens
