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Poultry Recipes

Chicken
Duck
Turkey
Stuffing



Chicken


Barbecued Chicken Pizza - California Pizza Kitchen introduced the "Original Barbecued Chicken Pizza" at their first restaurant in Beverly Hills in 1985. Consisting of barbecue sauce, smoked Gouda and Mozzarella cheeses, grilled chicken, sliced red onions, and cilantro, this pizza has been a best seller for years.*


Beer-Butt Chicken - The Virtual Weber Bullet web site calls it "Chicken on a Throne", but it's the same thing. ""Chicken On A Throne" is the first chicken recipe listed in "Smoke & Spice", and for good reason. Cheryl Alters Jamison and Bill Jamison describe it as, "an established barbecue classic, maybe the best way of cooking a whole chicken ever invented in America." What makes this recipe unique is that a beer can containing beer, onion, garlic, vinegar, and rub is inserted into the cavity of the chicken, steaming the inside of the bird while the outside is smoked."*


Fat Johnny's Kaw-Cajun Snockered Chicken


Fat Johnny's Thermonuclear Wings recipe.


Fat Johnny's Wood-Fired Chicken Italiano W/Giardineria Mix recipe.


Fool2Believe's Hot Wings Discussion.


Frank's RedHot Buffalo Chicken Wings

Ingredients
2 1/2 lbs. chicken wing pieces
3/4 cup Frank's® REDHOT® Buffalo Wing Sauce

Directions:
1. Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once.
2. Toss wings in Buffalo Wing Sauce.

Tip: You may substitute 1/2 cup FRANK'S® REDHOT® Sauce mixed with 1/3 cup melted butter for the Buffalo Wing Sauce.

*Alternate Cooking Directions:
Deep-fry at 375°F for 10 minutes.
Broil 6-inches from heat 15 to 20 minutes, turning once.
Grill over medium heat 20 to 25 minutes, turning often.


Gamemaker's Coconut Chicken recipe.


Leana's Chicken Psuedo-Parmesan recipe.


OleDocJ's Pulled Chicken Tamale Pie recipe.




Duck


ColonelCAF's Baked Duck Breasts, Honey Curried Duck & Roast Wild Duck recipes.




Turkey


The National Turkey Federation is the national advocate for all segments of the turkey industry, providing services and conducting activities which increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Eatturkey.com is proud to present a Recipe Database with more than 1,500 innovative turkey recipes for both the foodservice community and consumers!* They also have information for Seasonal & Holiday Ideas, Holiday Cooking Tips, and a Recipe E-mail Club.




Stuffing


Bill's Homemade Cornbread Dressing - A good cornbread-dressing recipe is hard to find. I am going to share with ya’ll the best cornbread dressing I have ever made. I will be making this Xmas to go along with our turkey and prime rib.

What you will need:
3 cups of toasted breadcrumbs
3 cups of cornbread
About 1/3 cup of butter or margarine
Salt and pepper
3 bell peppers
2 onions
5 or 6 stalks of celery
2 or 3 fresh jalapenos (optional)
3 eggs
1 tablespoon of poultry seasoning
3 to 4 cups of chicken (turkey) broth
A 9x9x4 inch pan (I use a ½ size aluminum pan)

Note: All ingredients in this recipe should be added when they are cool (not hot) in order for the recipe to work.

To make the breadcrumbs, toast white bread slices and pinch off pieces of bread approx ¾ of an inch big. After you have pinched the bread apart put in baking pan and let cool down. I use almost an entire 1½ pound loaf of bread for this.

Bake the cornbread (I use cornbread mix) and this recipe usually takes two batches of cornbread. Let the cornbread cool down before you break it up and add to the bread in the baking pan. Mix the bread and cornbread in the pan.

TIP: You can cook the cornbread and toast the bread the day before and put in the frig. To keep till the next day.

Cut up all of the vegetables (bell peppers, onions, and celery and the jalapenos if you add them) and sauté them in a pan with the butter or margarine. Cook them till they are tender. Set them aside so they cool all the way down. Once they have cooled down, stir them into the bread/cornbread mix.

Break the eggs into a bowl and beat them. Add the beaten eggs to the bread/cornbread/vegetable mix.

Add the poultry seasoning and salt and pepper to taste.

You are now ready to add the turkey (chicken) broth to the mix. I love to use either the turkey broth I have made with the neck and gizzards of the turkey or the best to use is the actual broth from the baked turkey itself. This takes a lot of broth so I always make broth with the neck and gizzards of the turkey so I have plenty on hand. You can always buy chicken broth at the store and use it but it just does not have the flavor of the natural broths. Add enough broth to the mix to make the mix turn mushy. Then add a bit more so the dressing will not dry out during cooking.

Bake the mix at 400 degrees for a total of about 2 hours. The first 1 ½ hour covered with foil and the last 30 minutes uncovered. Remember you are only getting the dressing hot so watch it carefully so it does not dry out.

A COUPLE OF VARIATIONS OF THE ORIGINAL DRESSING:
A couple of variations to the original dressing for some exciting taste. I add approximately 3 tamales to the bread mix to add a nice Mexican taste to the dressing. Or I will add approximately 12 raw oysters to the original dressing and cook them into the mix.

Heck, think about what you might want to add to your dressing to add a different taste to the meal.

Happy Thanksgiving to you and yours.

Keep on Cook’ in

Bill*




*These sites have been quoted directly as I believe what they say about their sites or they already know what to say, better than I do.
These names and logos belong to and are copyrighted or trademarked by the site owners.



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