ALL Recipes in Category : Poultry


Serves 4-6

Total time 1hr 30min


  • 1 & 1/2 pounds ground turkey
  • small yellow onion, chopped
  • 1/2 cup bread crumbs, plain or seasoned
  • 1 egg, beaten
  • 1 cup grated parmesan
  • 2 Tbs  Dijon mustard
  • 1 cup flat leaf parsley, chopped
  • 1 7oz jar roasted red peppers, cut into 1/2 sized pieces
  • salt and pepper

1.  Heat oven to 400 degrees

2.  Combine turkey, onion, bread crumbs, egg, parmesan, mustard, parsley, red peppers, 3/4 tsp. salt and 1/2 tsp. pepper in a large bowl.  Scrape the meat onto a sheet pan with short sides, (I  line the pan with foil). Shape into something resembling a loaf.  Optional:  I push 4 or 5 cherry tomatoes into the loaf–end to end–looks cute, and they taste pretty good as well.

3. Bake until no trace of pink remains. (165 degrees internal). About 45 min. (I bake it at 350 for an hour).  Transfer to a cutting board and let sit about 10 min. before slicing.

Ceci brought this recipe to Book Club and it was a big hit.  It’s become one of my ‘go to’ recipes.  I’ve never thought a loaf pan was right for meat loaf, but if you like go ahead and use a loaf pan. Meat Loaf makes great sandwiches!

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Serving Size : 1 large loaf


  • 2 teaspoons             olive oil
  • 1 cup                         onion, finely chopped
  • 3/4 cup                    carrot, finely grated
  • 1/2 cup                     green onion, finely chopped
  • 1/2 cup                     celery, finely chopped
  • 1/2 cup                     red bell pepper, finely chopped
  • 2                                garlic cloves, minced
  • 2   1/2 cups              raw turkey, ground
  • 1 cup                         bread crumbs, plain or seasoned
  • 1/3 cup                     ketchup
  • 1 teaspoon               salt
  • 1 teaspoon               pepper
  • 1/4 teaspoon           nutmeg, ground
  • 1/4 teaspoon           cumin powder, ground
  • 1/4 teaspoon           cilantro, ground
  • 2 tablespoons          parsley, fresh, chopped
  • 4                                egg whites, lightly beaten
  • 1 tablespoon            Worcestershire Sauce
  • 1/2 cup                     Chili Sauce
  • 3 tablespoons          brown sugar
  • spray                         vegetable cooking spray

Heat oil in a large non-stick skillet over a medium heat. Add onion, carrot, green onion, celery, red bell pepper, and garlic. Saute for 5 minutes, or until tender. Combine onion mixture, turkey, crumbs, ketchup and all the spices with eggs, in a large bowl. Stir Well.

Coat 9 x 5 ” loaf pan with cooking spray, or shape mixture into  9 x 5 ” loaf on a sprayed pan. Bake at 350 degrees for 30 minutes (see my notes below).

Combine ketchup or chili sauce with brown sugar, brush over turkey loaf.  Bake another 30 minutes or until done. Let stand 10 minutes before slicing.

SERVING IDEAS : How about with mashed potatoes or jasmine rice?

NOTES : I did not use both types of onion, just one or the other, but not both. Also, I cooked the loaf a little longer during the first half of the cooking, maybe 45 minutes instead of 30 minutes. This cooks nicely as a free form loaf, or you can make a couple of smaller loaves instead.

Recipe by : Joyce

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Serves : 3


  • 12 oz                     Ground Turkey meat
  • 2 teaspoons         curry powder
  • 1/4 cup                 chutney (chop large pieces)
  • 1 dash                    hot pepper sauce
  • 1.2 cup                   plain yogurt
  • freshly ground pepper to taste

Combine the ingredients, except the yogurt, and shape into three patties.

Either grill on a top-of-the-stove grill or saute in a non-stick pan that has been lightly filmed with oil.

Allow 6-7 minutes per side, until the meat is no longer pick.

Serve topped with yogurt.

NOTES : I haven’t actually tried this recipe yet, but it sounds good

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Serves : 4


  • 4 x 1 lb                       Cornish Game Hens
  • Papaya salsa             See Basic Fruit Salsa Recipe
  • For the marinade
  • 1/2 cup                        Fresh lime juice
  • 1/4 cup                        Extra Virgin olive oil
  • 1 tablespoon               minced garlic
  • 2 teaspoons                cumin
  • 1/2 teaspoon              ground cinnamon
  • salt and pepper to taste

Combine the marinade indredients in a small bowl and reserve.

Remove innards from the game hens and save for another use or discard. Butterfly the hens by cutting along the back. Trim away the backbone and discard. Snip off the wing tips. was the hens well under cold water and pat dry. Place in a bowl and coat with the marinade. Cover and let rest at room temperature for 1 hour, or overnight in the refrigerator.

Preheat the grill to a medium heat. Place the hens skin-side down on the well oiled grill 3 ” from the heat source and cook for 10 minutes on the first side, basting (be sure the hens are spread out). Turn the hens and cook, basting constantly for another 10 minutes or until the juices run clear and when the thickest part of the thigh is pierced. (This could take another 10 minutes). Serve immediately with papaya relish.

NOTES : Chutney makes a wonderful condiment with this dish. I can easily eat an entire hen on my own, but I’m a pig. The flavor is great. Plain, curried, or saffron rice is a good side dish, or scalloped potatoes.

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Serves : 6


  • 12                                     Skinless Chicken Thighs
  • 3 tablespoons                olive oil
  • 3 cups                              sliced leeks, white and pale parts only
  • 2 cups                              chopped peeled parsnips
  • 3 cups                              thinly sliced carrot
  • 2 tablespoons                thinly sliced garlic
  • 3 cups                              low salt chicken broth
  • 1 cup                                dry white wine
  • 2 teaspoons                    dried oregano
  • 1 teaspoon                      dried fennel seed, optional
  • 1/8 teaspoon                  dried crushed red pepper
  • For the Garnish
  • Chopped fresh parsley
  • Grated lemon peel

Sprinkle the chicken with salt and pepper.

Heat 2 tablespoons oil in a large heavy pot over a medium heat. Add 1/2 of the chicken, brown on all sides for about 8 minutes. Transfer to a plate, and repeat with the rest of the chicken. Discard drippings from the pot.

Heat 1 tablespoon oil in the same pot over a medium heat. Add leeks, parsnips, carrots and garlic. Saute until the vegetables are tender and beginning to brown, about 6 minutes. Add broth, wine, oregano, fennel seed, and red pepper. Bring to a simmer. Stirring to deglaze all the browned bits from the pot. Add chicken, cover, and simmer until the chicken is tender, about 30 minutes.

Transfer to a serving bowl. Sprinkle with lemon peel and parsley and serve.

NOTES : This is kind of a winter dish, but really yummy and not too heavy. Serve with mashed potatoes, rice, or just some crusty bread and a green salad. If you like sweet potatoes, try having a boiled one in the bowl with the fricassee.

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Serves : 2


  • 4 pieces  (3/4 lb)              skinless, boneless chicken thighs
  • 1/4 cup                               honey
  • 1 tablespoon                      fresh lemon juice
  • 1 tablespoon                      low-sodium soy sauce
  • 2 teaspoons                       fresh ginger, peeled and grated (or from a jar)
  • 1 teaspoon                         Worcestershire Sauce
  • 1 dash                                  hot sauce
  • 1 teaspoon                          vegetable oil

Heat oil in a medium non-stick skillet over medium-high heat. Add chicken, cook for 5 minutes on each side or until browned.

Combine remaining ingredients in a small bowl and then cover the chicken with the sauce, reduce heat, and simmer for 10 minutes or until done.

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Serves : 8


  • 4              ancho peppers+ 4 passila peppers  (all dried)
  • OR 1/4 cup            chili powder
  • 2-3 lbs                    broiler chicken, cut into 8 pieces (cut breast pieces in half crossways)
  • 1/2 lb                      lean pork, cubed 1″
  • 2 tablespoons        oil
  • 8 0z can                  tomatoes
  • 1                               large onion, diced
  • 3                              cloves garlic, minced
  • 1 teaspoon             oregano
  • 1/4 teaspoon         salt
  • 1/4 teaspoon         cinnamon
  • 1/4 teaspoon         pepper
  • 3 cups                     chicken broth
  • 1                               medium jicama, cubed
  • 1                               ripe plantain, or two bananas, peeled and sliced
  • 1                               tart apple, peeled and cored and sliced
  • 1                               firm pear, peeled and cored and sliced
  • 8 oz                         pineapple, chunked and drained
  • 2 tablespoons        cilantro or parsley

If using dried peppers instead of the chili powder, cut them open and discard stems and seeds. Cut pepper into small pieces with scissors or a knife. Place in a bowl and pour boiling water over the peppers. Let sit for 45-60 minutes. Reserve 1/3 c water, drain the rest.

Meanwhile, rinse and pat the chicken dry. Season with salt and pepper. Brown in hot oil for 10-15minutes until light brown. Brown pork in drippings. Drain and return chicken and pork to the dutch oven.

Process undrained tomatoes, onion, garlic, oregano, cinnamon, pepper and drained peppers or chili powder, and the reserved water. If using the chili powder, add 1/3 c water, cover, and blend until smooth.

Stir tomato mix and chicken broth together into Dutch oven and with chicken and pork. Boil over high heat. Stir in Jicama and plantain (not the bananas). Simmer covered for 45 minutes. Stir in Apple and Pear and simmer for 5 minutes. Stir in pineapple and bananas, heat through.

Sprinkle with parsley or cilantro to garnish.

NOTES : Use fresh pineapple if possible, and add it when you add the Jicama

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Serving Size  : 4                                    Preparation Time : 30 minutes


  • 16                                               FRESH SAGE LEAVES
  • 8                                                THIN SLICES PROSCIUTTO
  • 8                                                LARGE CHICKEN BREASTS
  • 2  tablespoons                        ALL PURPOSE FLOUR
  • 1 tablespoons                          OLIVE OIL
  • 3 tablespoons                         BUTTER
  • 3/4  cup                                   MARSALA WINE OR SHERRY
  • 2  tablespoons                        CAPERS IN BRINE — COARSLY CHOPPED
  • 2  tablespoons                        CHOPPED FRESH PARSLEY
  • 1 1/2  teaspoons                     FRESHLY GROUND PEPPER

Preheat oven to 350 degrees. Place 2 sage leaves in the center of each piece of prosciutto, then wrap each cutlet in the prosciutto.  Put the flour on a plate and season with the pepper.Dredge the prepared cutlet in the flour.  Heat the oil and 1 tablespoon butter in a large skillet.  Once the butter is foaming, add 4 of the cutlets, seam side down.  cook over medium high heat until golden brown, about 3 min. per side.  Transfer to a baking dish.  Add another tablespoon of butter to the pan and brown the remaining cutlets. Transfer to the baking dish then cover (foil) and  cook in the oven for 8 min. Reduce the pan heat to medium low and add the Marsala.  Stir constantly, scraping up the browned bits.  Simmer for 3 min.  Add the capers and parsley.  Stir in remaining butter.  Spoon the sauce over the chicken.

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NOTES : This dish looks great with rice and sauted spinach.  Also, I have used rubbed sage instead of the fresh sage leaves.  Try to use fresh herbs whenever possible. This is a fancy dish that goes together quickly.

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Serving Size  : 10      Preparation Time :20:00


  • 1 lb                                           ground turkey
  • 2 Tablespoons                       grated peeled fresh gingerroot
  • 4  Tablespoons                      teriyaki sauce
  • 4  Tablespoons                      rice vinegar
  • 2  Tablespoons                      honey
  • 1  teaspoon                             crushed red pepper, less or more to taste
  • 1  teaspoon                             corn starch
  • 1 1/2  Cups                              grated carrots
  • 1  Cup                                      fresh bean sprouts
  • 1  Cup                                      snow pea pods, fresh, cut lengthwise into strips
  • 1/2 Cup                                   sliced green onions
  • 1/4 Cup                                   sliced almonds, toasted
  • 12  leaves                                Bibb lettuce

Brown, but not crisp brown, the turkey with the ginger in a large wok or skillet.

Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl: stir with a whisk. Add teriyaki mixture to turky mixture in wok: stir in carrots, bean sprouts, snow peas and onions.  Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in Almonds.

Spoon mixture into a bowl; surround with Bibb lettuce leaves.  Or spoon about 1/4 cup or less of the mixture in  each lettuce leaf and roll up. Place on platter.

NOTES : You can vary this recipe by using Chicken Breast halves–sliced. Serve with rice and it could be an entree. Also the almonds are optional, as are most of the other ingredients.
I prepared this recipe for a gathering at LuAnne’s house with Ceci and Deb…the 4 of us were in Bali together and had a great time reminiscing.

Recipe By : Dianne Holland

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