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From Scratch Cream of Chicken Soup
Lunch

From Scratch Cream of Chicken Soup

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine 2 cups chicken broth, 1/2 cup milk, poultry seasoning, turmeric, onion powder, garlic, paprika, pepper, and cayenne in a saucepan over medium heat; bring to a boil.
  2. 2 Combine cream, flour, and remaining milk in a bowl. Add a ladle or two of hot broth mixture and whisk quickly to combine. Pour the mixture back into the saucepan; whisk together and bring to a boil. Cook until thickened, 2 to 3 minutes.
  3. 3 Add additional broth or flour to adjust consistency. Check seasoning and adjust as needed.

By Tivadoc

Carol's Chicken Salad
Lunch

Carol's Chicken Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
  2. 2 In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.

By Sharon Sisson

Mom Moak's Chicken Noodle Soup
Lunch American

Mom Moak's Chicken Noodle Soup

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat vegetable oil in a stock pot over medium heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes. Add chicken broth, potatoes, poultry seasoning, and thyme; bring to a simmer and continue cooking until potatoes are cooked through, about 15 minutes.
  2. 2 Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes.

By carolann moak

Chicken with Barley Soup
Lunch American

Chicken with Barley Soup

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
  2. 2 Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
  3. 3 Cool broth until the fat congeals on the surface; skim and discard fat.
  4. 4 Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.

By Carolyn LaLumiere Miller

Cream of Turkey Soup
Lunch American

Cream of Turkey Soup

4.9

Prep
25 min
Cook
95 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour.
  3. 3 Remove carcass and allow to cool. Separate turkey meat from bones. Cut meat into bite-sized pieces; discard bones. Reserve 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  4. 4 Melt butter in the same large pot over medium heat; cook and stir onion, celery, and carrots in hot butter until tender, about 5 minutes.
  5. 5 Sprinkle with flour; cook and stir until smooth, about 5 minutes. Gradually stir in 4 cups reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  6. 6 Stir in remaining 8 cups turkey broth, turkey meat, half-and-half, noodles, stuffing, salt, bouillon, pepper, and poultry seasoning. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes.

By Paul

Day-After-Thanksgiving Turkey Carcass Soup
Lunch American

Day-After-Thanksgiving Turkey Carcass Soup

4.6

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Place carcass in a large pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
  2. 2 Pour in chicken broth; add additional water to cover, if needed. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, skimming off and discarding any foam, about 1 hour.
  3. 3 Remove carcass and any bones; pick off any meat. Return meat to the pot and discard bones and skin.
  4. 4 Add garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
  5. 5 Stir in peas; continue to simmer until rice is tender, about 10 minutes more.
  6. 6 Adjust seasonings to taste before serving.

By Beverly Burton

D' Best Chicken N' Dumplings
Lunch American

D' Best Chicken N' Dumplings

4.2

Prep
25 min
Cook
120 min
Total
265 min

Instructions

  1. 1 In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
  2. 2 Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
  3. 3 On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

By Sis T

The Best Chicken Soup Ever
Lunch American

The Best Chicken Soup Ever

4.7

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Place chicken into a large pot; cover with water. Add celery leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from the pot and place in a bowl until cool enough to handle.
  2. 2 Meanwhile, strain cooking liquid, discard celery leaves, and return cooking liquid to the pot. Place carrots, onion, celery stalks, chicken broth, bouillon, and soup mix into the pot and bring to a simmer over medium heat. Add peppercorns, bay leaves, thyme, poultry seasoning, basil, and parsley.
  3. 3 Bone chicken; cut meat into bite-sized pieces and add to the pot. Simmer until vegetables are tender and flavors are well blended, about 90 minutes.
  4. 4 Stir in pasta; cook until noodles are tender yet firm to the bite, 10 to 15 minutes. Serve hot.

By CARRIEK

Turkey Tetrazzini
Dinner Italian

Turkey Tetrazzini

4.2

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
  2. 2 Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
  3. 3 Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
  4. 4 Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

By Earla Taylor

Fast and Easy Chicken Tetrazzini
Dinner Italian

Fast and Easy Chicken Tetrazzini

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
  3. 3 Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
  4. 4 Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to milk mixture; remove immediately from heat and pour over rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
  5. 5 Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

By busymom

Inger's Spaghetti Sauce
Pantry Italian

Inger's Spaghetti Sauce

4.7

Prep
15 min
Cook
195 min
Total
210 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat. Add onion and garlic; cook 1 minute. Stir in green bell pepper; season with basil, oregano, and chicken bouillon. Stir in crushed tomatoes and tomato paste; season with poultry seasoning. Cook and stir 10 minutes.
  2. 2 Stir sugar into sauce; season with salt and black pepper. Reduce heat to low; simmer 3 to 4 hours.

By Inger

Coq au Vin alla Italiana
Dinner Italian

Coq au Vin alla Italiana

4.5

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 In a large skillet, heat oil. Add 1/2 of the garlic. Season flour with poultry seasoning. Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes. Add the sausage, and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.
  2. 2 Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.

By Richard Tebaldi

Southern Italian Thanksgiving Stuffing
Dinner Italian

Southern Italian Thanksgiving Stuffing

4.7

Prep
45 min
Cook
75 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish or roasting pan.
  2. 2 Heat a large skillet over medium-high heat, Add sausage; cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  3. 3 Transfer sausage to a large bowl.
  4. 4 Meanwhile, heat pancetta and olive oil in the same skillet over medium heat until it begins to brown. Stir in celery and onions; cook until onions soften and turn translucent, about 8 minutes.
  5. 5 Stir in garlic; cook until aroma mellows, about 3 minutes.
  6. 6 Transfer onion mixture to the bowl with sausage.
  7. 7 Add French bread, cornbread, pine nuts, rubbed sage, poultry seasoning, and salt; stir to combine. Add chicken broth and mozzarella cheese; stir until bread absorbs broth and stuffing is combined.
  8. 8 Transfer stuffing to the prepared baking dish; pack in. Dot butter over top. Cover dish with aluminum foil.
  9. 9 Bake in the preheated oven for 45 minutes; uncover dish and continue baking until top turns golden brown, about 15 minutes more. Sprinkle with fresh sage and shaved Parmesan cheese; serve.

By Briana

Breaded Eggplant Rollatini
Dinner Italian

Breaded Eggplant Rollatini

4.8

Prep
45 min
Cook
45 min
Total
110 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
  3. 3 Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.
  4. 4 Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
  5. 5 Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.
  6. 6 Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
  7. 7 Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.
  8. 8 Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.
  9. 9 Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.
  10. 10 Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.
  11. 11 Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.

By Stephanie Bailey

Chicken Gravy

Chicken Gravy

3.8

Prep
Cook
Total

Instructions

  1. 1 Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

By Barbara

Cream of Chicken Breasts
Dinner American

Cream of Chicken Breasts

4.3

Prep
5 min
Cook
90 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken in a 9x13-inch baking dish; season with poultry seasoning.
  3. 3 Mix together condensed soup and milk in a bowl. Pour soup mixture evenly over chicken.
  4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 1 1/2 hours. An instant-read thermometer inserted in the center should read at least 165 degrees F (74 degrees C).

By Pat Johnson

Really Easy Bread Stuffing
Dinner

Really Easy Bread Stuffing

4.0

Prep
Cook
Total

Instructions

  1. 1 Moisten all the bread with as much water as is needed to make moist. Add the onion, seasoning, and salt and pepper. Mix with hands.
  2. 2 Place in turkey or in foil and wrap up (which I do) and cook for at least 1 hour, longer if you are cooking it in the turkey. May open the foil for last 15 minutes to make top crusty.

By Katie

Salt and Vinegar Chicken

Salt and Vinegar Chicken

3.8

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Mix cider vinegar, vegetable oil, egg, salt, and poultry seasoning in a large bowl. Place chicken thighs in the bowl; cover and marinate in the refrigerator for at least 1 hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Arrange chicken thighs in a baking dish. Cover with about 1/4 of the marinade mixture.
  4. 4 Bake chicken in the preheated oven for 30 minutes.
  5. 5 Drain off marinade so that chicken skin will become crisp (a baster works well for extracting marinade). Continue baking until chicken is no longer pink and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DINNERSREADY

Stuffed Ribs
Dinner

Stuffed Ribs

4.3

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Combine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper. Sprinkle over the meaty side of the ribs, and rub into the meat. Let stand while making the dressing.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 In a large bowl, combine bread cubes, celery, onion, garlic powder, salt, 1/4 teaspoon black pepper, and 2 teaspoons poultry seasoning. Mix well with your hands. Pour the broth evenly over the mixture to dampen all of the stuffing. Lay one rack of the ribs on the counter, meaty side down. Top with the stuffing; pile it up! Top with the second rack of ribs, meaty side up. Wrap and tie with thread or string in about 3 places to keep them together. Transfer to a rack in a roasting pan.
  4. 4 Cover, and bake for 1 hour in preheated oven. Remove the cover, and bake an additional 45 minutes to 1 hour.

By Rayna Jordan

Cindy's Copycat Chicken Nuggets
Dinner

Cindy's Copycat Chicken Nuggets

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine flour, seasoned salt, poultry seasoning, mustard powder, and pepper in a zip-top bag. Add chicken, a few pieces at a time, and shake until evenly coated. Remove chicken to a plate and continue to coat remaining chicken.
  2. 2 Heat oil in a deep skillet over medium-high heat. Add chicken in small batches and cook and stir in the hot oil until golden brown on all sides, about 6 minutes per batch. Remove to a paper towel-lined plate and repeat to cook remaining chicken. Serve warm.

By bonnielwilliams

Thanksgiving Bacon Stuffing
Dinner

Thanksgiving Bacon Stuffing

3.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place bacon in a large skillet over medium-high heat. Cook until cooked through but still slightly soft, 5 to 10 minutes. Drain bacon slices on paper towels, retaining bacon drippings in the skillet.
  3. 3 Melt butter in a separate skillet over medium-high heat; sauté onion and celery until softened, about 5 minutes. Stir cooked bacon and poultry seasoning into onion mixture, then transfer to a large bowl.
  4. 4 Mix torn bread pieces into bacon-onion mixture in the bowl; fold in eggs. Spoon bread mixture into muffin cups.
  5. 5 Bake in the preheated oven until tops are crispy, about 25 minutes.

By Nickolasa

Slow Cooker Turkey Legs
Dinner American

Slow Cooker Turkey Legs

4.6

Prep
10 min
Cook
420 min
Total
440 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse turkey legs and pat dry. Season with poultry seasoning, salt, and pepper.
  3. 3 Wrap each leg tightly in aluminum foil. Place wrapped legs into a slow cooker with no liquid or other ingredients. Cover and cook on Low until meat is no longer pink at the bone and the juices run clear, 7 to 8 hours. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
  4. 4 Remove from the slow cooker and let sit for 10 to 15 minutes. Carefully remove and discard foil. Separate thighs from drumsticks.

By kmdennis

Dill Pickle Slow Cooker Whole Chicken
Dinner American

Dill Pickle Slow Cooker Whole Chicken

4.0

Prep
5 min
Cook
250 min
Total
255 min

Instructions

  1. 1 Rub poultry seasoning all over chicken. Place chopped pickles in the cavity of the chicken. Pour broth into the slow cooker and add the chicken.
  2. 2 Cook on High for 4 hours.
  3. 3 Carefully transfer chicken to a large baking pan. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil chicken for 10 minutes or until skin has browned.
  4. 4 Carve chicken and discard carcass. Season with salt and pepper.

By Soup Loving Nicole

Grandma Winnie's Turkey Stuffing
Dinner

Grandma Winnie's Turkey Stuffing

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
  2. 2 In a saute pan, cook onion and celery in butter until soft.
  3. 3 In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

By Christine L

Easy Oven-Finished Fried Chicken
Dinner

Easy Oven-Finished Fried Chicken

Prep
15 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
  4. 4 Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
  5. 5 Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
  6. 6 Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Rebekah Rose Hills

Paprika Chicken
Dinner American

Paprika Chicken

4.1

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

By Sue Primeau

Turkey Meatballs without Eggs
Dinner

Turkey Meatballs without Eggs

Prep
15 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring water and rice to a boil in a saucepan. Add butter, salt, pepper, poultry seasoning, garlic powder, and onion powder. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Let cool until easily handled, 10 to 15 minutes.
  3. 3 Add ground turkey to cooled rice in a medium bowl; mix well.
  4. 4 Roll the mixture into golf ball-sized meatballs and place on an ungreased cookie sheet.
  5. 5 Bake in the preheated oven until no longer pink in the centers, about 45 minutes.

By purr_fect_momma