Weight Loss Surgery Cookbook

Chapter 9

Umm... Tastes Like Chicken:

Poultry Dishes

In This Chapter

▶ Preparing poultry to get the best texture and flavor

▶ Baking, roasting, and sautéing tasty poultry dishes

▶ Enjoying easy-to-eat turkey burgers

▶ Making casseroles to save time

F

inding another protein food as versatile

as poultry is difficult. You can eat poultry

hot or cold, baked, grilled, broiled, or sautéed,

by itself or mixed with an endless number of

complementing ingredients. In this chapter

we provide chicken and turkey dishes that are

cooked with a variety of methods. After you feel

comfortable with these preparations, you have

endless options for experimenting and creating

your own recipes with turkey and chicken.

Whether you’re cooking chicken, turkey, or small

Cornish hens, the internal temperature needs to reach 165 degrees for white

meat and 180 degrees for dark meat before you stop cooking. The meat con-

tinues to cook after you remove it from the heat source, so it will reach the

food-safety-recommended temperatures of 170 and 185 degrees, respectively,

on its own. The actual cook time will vary based on the size of the cuts.

Recipes in

This Chapter

Rosemary Chicken

Chicken with Peppers and Olives

and Olives

Turkey Cutlets with Thyme-Tomato Sauce

Thyme-Tomato Sauce

Mojo Chicken

Chicken with Tomato-Mushroom Sauce

Mushroom Sauce

Herb-Roasted Cornish Game Hens

Game Hens

▶ Chicken in Mushroom

Chicken in Mushroom Wine Sauce with Pasta

Teriyaki Turkey Burger

Dried Cherry and Apple Turkey Burger

Turkey Burger

Spicy Picante Turkey Casserole

Casserole

▶ Chicken Cacciatore

Crockpot