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    You are in: Home / Cookbooks / Chicken / Turkey Recipes
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    73 recipes in

    Chicken / Turkey Recipes

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    This is simply the best beer can chicken I have ever had. You first rub a spice mixture over the chicken, then baste it with a delicious glaze. We've had it many times this summer. Winter's coming, and I can't wait to try it in the oven! This recipe makes two chickens; simply cut it in half if you prefer just one.

    Recipe #192308

    5 Reviews |  By Sue Lau

    An easy to make Thai curry that you can substitute other vegetables in if you like. Goes great with jasmine rice. Recipe posted by request.

    Recipe #83381

    Excellent weight watchers recipe altered to match my tastes.

    Recipe #182061

    When I was in college, I worked in an Asian restaurant. My boss made the best curry I have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and I think this is it! I hope you like it as much as I do.

    Recipe #37139

    This curry is easy with the addition of ready-made curry powder instead of making your own. The mango chutney gives a nice touch. Goes nice with rice, and warm Indian breads too!

    Recipe #42882

    This is a delicious casserole that can be made using either tuna or 1-1/2 cups or more of cooked cubed chicken or even cooked turkey --- for a thinner sauce use 1 cup of milk or half and half instead of 3/4 cup, prep time includes boiling the egg noodles, if you are not a garlic-lover then you may omit the garlic powder and to zing the flavor up even more add in 1-1/2 tablespoons of lemon juice

    Recipe #107190

    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)

    Recipe #52253

    Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

    Recipe #129926

    This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!

    Recipe #426044

    Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html

    Recipe #164706

    164 Reviews |  By Bev

    Chicken Cordon Bleu is a favorite with many! It is much easier to prepare than you may think. I hope you will enjoy this recipe as much as we do!

    Recipe #7678

    My kids love these! They are from the Barefoot Contessa.

    Recipe #168388

    A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

    Recipe #103215

    Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.

    Recipe #108364

    This is very popular in Japan, and very popular with my children. It's also a favorite dish in the restaurant where I work. The Japanese are quite happy to eat this at room temperature too. Prep time includes marinating time.

    Recipe #41381

    This is one of our "I want something different tonight" favorites. So VERY good!

    Recipe #19135

    Recipe created by Todd Wilbur www.TopSecretRecipes.com per the menu: "shrimp, grilled chicken, prosciutto and parmesan baked in a creamy sauce" This came in my email today from Top Secret Recipes. One of my all time favorite dishes when eating out. The description in the email is rather long, so I will just share the opening tidbit of info--this is apparently their top requested recipe, it's so popular they have even trademarked the name!

    Recipe #145119

    A Gourmet Sauce for Meats. The recipe comes from the Kitchen of More Than Gourmet.

    Recipe #55865

    Sweet and Creamy Marsala sauce with mushrooms and onions over tender sautéed chicken breast.

    Recipe #170550

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