We have taken a closer look at some delicious and easy dishes to prepare for many guests.
Here you have 6 suggestions for some exciting dishes with tasty poultry this coming autumn, which fits perfectly with the canteen or catering menu. The autumn dishes can be prepared easily by one person in a short time!
1. Chili con turkey 
Ingredients
10 people
2 kg turkey breast
500 g Fried turkey bacon
2 pcs. Onion
2 cloves Garlic
500 g Chickpeas pre-cooked
500 g Red lentils
1 kg Chopped tomatoes
20 g Chili
20 g Cumin
20 g Cinnamon
20 g Oregano
20 g Smoked paprika
2 dl Coffee
1 l. Chicken stock Herbs for decoration
How to
1. Sweat the spices on a frying pan to add flavour.
2. Cut the turkey breast into dices of 4x4 cm, then and cut the bacon into smaller pieces. Fry the meat in oil till it browns, and then add onions and garlic.
3. Add half of the spices to the meat, and then add the chopped tomatoes, chickpeas, lentils, coffee, and chicken stock, and bring it to a boil using low heat.
4. Leave the con turkey to boil for a couple of hours and season it with, salt, pepper, and the remaining spices.
5. Place it on a plate and serve with sour cream and herbs.
2. Pumpkin soup with Chicken strips and chive oil
Ingredients
10 people
1.5 kg Grilled chicken fillet strips (Alternative: Seasoned dices)
2 kg Pumpkin (possibly Hokkaido)
1 l Chicken fund
2 dl Cream
1 piece Onion
2 cloves Garlic
1/2 bunch Chives
5 dl Oil
Herbs for decoration
How to
1. Peel and divide a pumpkin, and remove the seeds. Cut the pumpkin into smaller pieces, bake the pieces in the oven until tender with a little oil added.
2. Sweat some the chopped onion in a pot, add chicken stock and the baked pumpkin pieces
3. Boil for about an hour, add cream and blend (using a blender) the soup till completely smooth. Remember to season it.
4. Blend oil and chive for about 10 minutes at the highest speed, then sift the oil through a cloth.
5. Fry the chicken in a little bit of oil. Decorate the soup with the chicken strips, chive oil, and herbs.
3. Lasagne with pulled duck leg and chicken
Ingredients
10 people
800 g Roasted inner fillet
800 g Duck confit
500 g Turkey bacon
3 pcs Onion
2 cloves Garlic
1 bunch Thyme
1 kg Chopped tomatoes
1 l Milk
100 g Butter
100 g Flour
Nutmeg
Lasagne plates
Bread
How to
1. Fry the onions with the turkey bacon, garlic, and thyme on a frying pan. Add the shredded duck leg and chicken inner fillet, and roast thoroughly.
2. Add the chopped tomatoes on top and leave it to boil for 10 minutes. Season with salt and pepper.
3. To make bechamel sauce, melt butter and add flour. Add milk and bring to a boil while whisking. Season with salt, pepper, and nutmeg.
4. Put together the lasagne using three layers of meat and 4 layers of lasagne sheets. Add the bechamel sauce in between every single layer, and on top as well.
5. Bake in oven at 175 ̊C for 30-40 minutes. Serve with bread.
4. Chicken lasagne with spinach
Ingredients
15-18 people
1 bag (2500 g) Steamed shredded chicken fillet
1 kg Spinach
125 g Butter
1 kg Lasagne plates
1 kg Grated cheese
5 cloves Garlic
Oil
Curry
Salt & pepper
Oregano
2 kg peeled tomatoes
1 l Cream or Mornay sauce
How to
1. Thaw the cooked pulled chicken fillet.
2. Sear the spinach in butter in the pan. Heat the oil and add the curry and the crushed garlic.
3. Then add tomatoes and cream.
4. Finally taste the sauce with spices and then let the sauce cook for a few minutes.
5. Build the lasagna in layers in an ovenproof dish and bake it in the oven for 25-35 minutes at 180 degrees.
5. Asian casserole with a whole chicken
Ingredients
10 people
2 Whole Chickens (Alternatives: Breasts)
2 bundles Lemongrass
5 cloves Garlic
2 pcs Onion
2 pcs Bay leaves
1 piece Ginger
1 kg Chopped tomato
500 g Coconut milk
Parsley or corianderIngredients
How to
1. Divide the chicken into 8 pieces.
2. Sweat lemon grass, garlic, chopped onions, grated ginger and bay leaves in some oil. Add the chicken and cook till well golden.
3. Add the chopped tomatoes and coconut milk, and it leave to boil for about 30 minutes.
4. Season it and place on a plate. Decorate with chopped parsley and coriander. You can serve the dish with rice or bread.
6. Organic Sunday Chicken Roast, on a week day
Ingredients
10 people
10 pcs. Organic Backbone thigh (Alternative: Thigh without skin and bones)
1 bucng Rosemary
3 pcs. Lemon
200 g Butter
3 pcs. Courgette
1 kg Cherry tomatoes
1 kg Fresh pasta
4 dl Oil
2 cloves Garlic
1/2 bunch Parsley
Herb
How to
1. Put the thigh and drumstick into a tray, and rub them with butter, salt and pepper. Place rosemary and sliced lemon on top. Roast the chicken at 175 ̊C for 15 minutes.
2. Add courgettes sliced into thick slices along with cherry tomatoes, and then continue roasting at 220 ̊C for about 20 minutes.
3. Blend the oil with garlic and parsley.
4. Cook the pasta and then stir in the oil blend. 5. Decorate with herbs and then serve the dish
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