Get the latest Poultry flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/poultry This soup has a little kick to it and is thick enough to stick to the ribs on a cold winter day. It has lots of vegetables making it quite healthy and satisfying. http://www.grouprecipes.com/106388/bacon-n-bird-chowder.html This is a basic herb baste one may want to try when they roast their turkey http://www.grouprecipes.com/106172/holiday-herb-turkey-baste.html This recipe makes approx. 12 to 14 cups... i got this recipe in my email... it is by food editor Beth Hillson http://www.grouprecipes.com/106140/gluten-free-apple-sausage-stuffing.html This recipe uses the classic combination of poultry and lemon http://www.grouprecipes.com/104417/gnocchi-bats-with-fowl-balls-in-lemon-cream-sauce.html Very lovely roasted chicken with a bit of Tarragon and mushroon au ju http://www.grouprecipes.com/103484/roast-chicken-with-tarragon-mushroom-jus.html This is easy and tastes great. http://www.grouprecipes.com/101557/chicken-and-green-bean-casserole.html Roasting a guinea fowl in a roasting bag keeps the flesh moist and juicy. Garlic, lemon and tarragon complement the slightly 'gamey' flavour of the bird, which is perfect for those who like chicken, but find wild game too strongly flavoured. http://www.grouprecipes.com/95284/roast-guinea-fowl-with-garlic-lemon-and-tarragon.html I decided to combine cold cooked cauliflower in my chicken salad. Wow, tasty, delicious and no one knew what I added, but they loved it! http://www.grouprecipes.com/92911/chicken-and-cauliflower-salad.html ROASTED DUCK BREAST WITH PINEAPPLE CHUTNEY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Krieger Estate in Wylie, Texas in 1997. http://www.grouprecipes.com/88479/roasted-duck-breast-with-pineapple-chutney.html Ah nothing says loving like a bird in the oven; and with these little babies you will have your guest falling in love with you. Young succulent tender juicy squabs, stuffed with fresh pears and herbs and shredded Parmigiano-Reggiano, crisped in olive oil and baked in a wine sauce will be the highlight of any Holliday or formal dinner party. http://www.grouprecipes.com/79914/squab-with-roasted-pear-and-garlic.html