139 poultry seasoning recipes

Turkey crunch casserole with leftover turkey, cream of mushroom soup, vegetables, and crispy chow mein noodles on top. A retro one-dish dinner that uses up holiday turkey in 45 minutes.

Baked chicken breasts with amaretto and stuffing with an orange glaze.

A bread machine cornmeal loaf seasoned with sage, celery seed, and poultry seasoning, then cubed and turned into a savory turkey stuffing with walnuts. Bake the bread, make the stuffing, stuff your bird.

This succulent chicken casserole is made with cream of mushroom soup and mixed vegetables.

Spicy Cajun baked chicken with a crispy breadcrumb coating marinated in hot sauce and Dijon mustard for oven-fried crunch without deep frying.

Breadcrumb-coated ground turkey patties baked with a bubbling oregano tomato sauce and melted mozzarella on top. All the flavor of chicken Parm in burger form, and on the table in 40 minutes.

Crock pot turkey stuffing, a classic sausage, mushroom, and herb dressing that cooks low in the slow cooker so your oven stays free for the bird. Moist inside, with savory poultry-seasoned flavor.

A lower-fat version of traditional meat loaf made with ground beef. Could also be baked as patties with cooking time adjusted.

Lighter cheddar chicken pot pie with a Bisquick crust, loaded with potatoes, carrots, celery, and chicken in a cheesy broth filling. Comfort food with less guilt, ready in 90 minutes.

Spanish-style butterflied Cornish hens rubbed with crushed coriander and garlic, roasted crisp, then topped with sauteed almonds and julienned bell peppers. Gallina de Cornuallo al Ajillo for a crowd.

This delicious chicken pot pie is packed with flavour. Warm, and comfy! A perfect dinner on a cold winter day, and it is also a delicious way to use up your leftover chicken.

New Brunswick chicken barley soup simmers bone-in chicken with pearl barley, carrots, celery, mushrooms, and peas. Maritime Canadian comfort soup that doubles as a complete meal.

A show-stopping Italian roast turkey rubbed with rosemary and bathed in white wine, stuffed with a Lombardy-style dressing of Italian sausage, chestnuts, pine nuts, apples, and Parmesan. The holiday centerpiece that changes everything.

Slow-simmered conch stew with salt pork, tomatoes, oregano, and potatoes. Two hours of low heat transforms tough conch into a rich, tender Caribbean-style chowder.

Crispy fried dill pickle chips coated in seasoned flour and a Worcestershire-spiked egg wash. The Southern bar appetizer that flies off the plate. Served with ranch, ketchup, or horseradish.

Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.