Braised Turkey (or Chicken) with Scallions, Lemon and Dill

IN THIS flavorful dish, the poultry is simmered with plenty of scallions, some wine and lemon juice and seasoned with dill at the last moment. The sauce is often thickened with egg, but I prefer the lighter version, where the broth is simply thickened by the pureed scallions. Serve it with rice or a small pasta, such as orzo, which will take on a delicious flavor tossed in the lemony sauce.

The dish is adapted from a recipe for lamb that I found in the very interesting old kitchen l