Poultry dishes

French culinary dish

thumb|Stuffing a domesticated turkey|turkey thumb|Stuffed Turkey as food|turkey thumb|right|Chilean empanada with ground meat stuffing

Fesenjān (; also called Fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid Persia's golden age. It is typically served over rice in the Iranian manner. In Iran, it is made with minced meat (lamb, sheep or beef), meatballs, chicken or duck. Like other khoresh stews served over rice, fesenjan is common also to Iraqi cuisine through Iranian pilgrims visiting Shia sites such as Imam Husayn shrine. As a festive dish for special occasions, it has become part of Jewish Rosh Hashannah celebrations, even though the t

dish

thumb|right|300px|A roasted turducken thumb|right|300px|Sausage-stuffed turducken cut into quarters to show the internal layers Turducken is a dish associated with Louisiana, consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Gooducken is an English variant, replacing turkey with goose.

thumb|Salmi A salmis is a preparation from classical French cooking. When a roast or sautéed piece of meat is sliced and reheated in sauce, the result is a salmis. thumb|Salmi

thumb|right|Poultry ballotine A ballotine (from French , 'package') is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to look like the leg, often with a cleaned piece of bone left in the end.

thumb | right Ciulama is a dish that can be mainly found in Romanian and Moldovan cuisine. The name of this dish is hypothesized to come from Turkish (çullama), however it is entirely unrelated in form and bears no resemblance to the latter. It is prepared from meat (especially poultry) or mushrooms in white sauce. The sauce is made from a flour roux (known locally as "rântaș") with milk, cream, soup or a combination thereof. Typical seasonings include but are not limited to white pepper and nutmeg.

use of goose for human food