Chicken-stuffed dumplings in broth are a Jewish classic.
Capon with sage stuffing makes a nice change from holiday turkey.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
Squash blossoms impart a delicate flavor and color to this delicious soup.