Poultry
158 recipes found
Marilyn Monroe’s Stuffing
In the 1950s, a Hollywood star was not expected to squander her talents (or risk her manicure) chopping onions. But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair. It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954. It is also a fussy, complicated affair -- but do not let that stop you. The result (almost 20 cups' worth!) is handsome, balanced and delicious.
Lowcountry Okra Soup
Representing ingredients from at least four continents and five spiritual traditions, this okra soup is a true amalgamation of global culinary influences, from West Africa to Peru, all of which intersect in the Lowcountry kitchen. This version belongs to Amethyst Ganaway, a chef and writer of Gullah Geechee ancestry, a direct descendant of people once enslaved on the lower Atlantic Coast. Ms. Ganaway’s okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It’s a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. As Ms. Ganaway advised, “The okra will naturally thicken the broth, and the fresher it is, the better it’ll do the job.’’ Since the vegetable is cooked for just 10 minutes, it grows tender but not slimy, while the pod’s caviar-like seeds add a textural pop with every bite.
Consomme
Lemon Chicken With Garlic-Chile Oil
Jarred chile-garlic oil is available from many brands and in many incarnations, but it’s also extremely easy to make at home. The trick is to cook the garlic in the oil slowly and gently so it doesn’t blacken and burn, which will make the whole thing acrid and unpleasant. This pungent and nutty chile-garlic oil recipe was inspired by one published in David Tamarkin’s wonderful cookbook, “Cook90” (Little, Brown and Company, 2018). Here, some of it is used as a sauce for chicken cutlets with lemon and capers. But keep leftover oil in the fridge to drizzle on hummus, steamed or roasted vegetables, or on top of avocado toast for a nutty, spicy kick.
Roasted Turkey Stock
When you’re making a turkey, making stock with the bones is the logical next step. This recipe, from the Los Angeles chef Suzanne Goin, has the usual aromatics — carrots, celery, onions — plus a concentrated shot of white wine and a dried chile, which add a welcome breath of freshness. (Sometimes poultry stock can taste flat.) Roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. You can use this stock in virtually any recipe that calls for chicken stock (except for chicken soup).
Schmaltz and Gribenes
Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that comes from bits of chicken skin. The key to this recipe is to go low and slow: You want the fat to cook gently and thoroughly so it renders completely without burning. Some would argue that the onion is mandatory and not optional, but if you plan to use the schmaltz for very delicate recipes, or sweet recipes (chilled schmaltz works wonderfully as the fat in pastry dough), feel free to leave it out. Your schmaltz won’t have as deep a flavor, but it will be more versatile. Schmaltz will last for at least a week in the refrigerator and up to six months in the freezer. If your butcher won’t sell it to you, the best way to obtain chicken skin and fat is to collect trimmings in the freezer every time you buy a whole bird. Or you can strip the skin and fat from chicken thighs and save the skinless meat to use in other recipes.
Ad-Lib Turkey Cassoulet
Slow-Cooked Red Chile Turkey
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas. But just as often, it is the base for a meat stew, usually beef, pork or lamb. The dish is known as carne adovada, and it is insanely good. Yes, there probably is a roasted turkey in most homes for Thanksgiving, and maybe a steaming pot of tamales. But the thought occurred to me that turkey thighs (the tastiest part of the bird) simmered in red chile would be a welcome substitute. It turns out I was right. Slowly braised for 2 hours, this spicy turkey is succulent and tender.
Dhanshak (Parsi Cornish Hens Braised In Spiced Pumpkin-Lentil Puree)
Tongdak Gui (Whole Roasted Chicken)
This recipe draws inspiration from the old-fashioned rotisserie chickens sold along Seoul’s streets in the 1970s — before Korean fried chicken entered the scene in the next decade. Cornish game hens are an excellent substitute for the smaller, younger birds often used in South Korea for this succulent poultry dish. A simple soy-sauce brine, made even more fragrant with ground white pepper, ensures inimitably juicy, tender meat that, after roasting in the oven for an hour, truly falls off the bone. A nod to pa dak (“scallion chicken”), an early-2000s trend in which shaved scallions were served atop fried chicken to cut the fattiness, this recipe calls for lightly dressed scallions for a verdant counterpoint.
Cornish Hens Roasted With Sun-Dried-Tomato-And-Rosemary Butter
Polenta With Sausage and Tomato Sauce
Chicken, Ham And Pea Potpies
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.