Ground turkey............

In article <[email hidden]>,

JOLINDA RANEY said:

Please, give me some ideas on how to cook this stuff. I cannot stand the
texture of it.. I don't care for red meat---would like to make burgers out
of it, but it has a funky taste. I have used it in spahgetti (sp) before,
but that is it. It is also much cheaper than hamburger( my husband only
likes the extra lean stuff).

Anyone got an idea on how to season it?

Thank you!~!

Here is how I use it.....

Since I've been doing low sodium for so long, I (and my housemate) have
become very sensitive to the taste of salt, but we both love sausage.
Breakfast (pork) sausage is one of our favorites, but it's just too
salty!

So, we cut it with ground turkey. :-)

Take 1 lb. pork breakfast sausage and 2 lbs. of ground turkey.
Mix well, make into patties and freeze. Cook like any other sausage, I
use my Foreman grill.

Totally changes the turkey texture. Almost can't even tell it's there.
Mixing the pork with it changes it and the spicing comes out perfect for
us and cuts the sausage salt content by 66%.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"JOLINDA RANEY" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Please, give me some ideas on how to cook this stuff. I cannot stand the
texture of it.. I don't care for red meat---would like to make burgers out
of it, but it has a funky taste. I have used it in spahgetti (sp) before,
but that is it. It is also much cheaper than hamburger( my husband only
likes the extra lean stuff).

Anyone got an idea on how to season it?

Thank you!~!

Taco seasoning is pretty good with ground turkey.

Lynne A
[email hidden]

"JOLINDA RANEY" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Please, give me some ideas on how to cook this stuff. I cannot stand the
texture of it.. I don't care for red meat---would like to make burgers out
of it, but it has a funky taste. I have used it in spahgetti (sp) before,
but that is it. It is also much cheaper than hamburger( my husband only
likes the extra lean stuff).

Anyone got an idea on how to season it?

Thank you!~!

I use it mostly to "cut" other meats since it is 69¢/lb compared to $2/lb
for ground beef or sausage of any quality; it makes the meats spread
further. When I use it alone for something, which I also do at times, I mix
it with a spoonful of beef base - about 1 T per lb of ground turkey - as it
cooks, the beef base adds a beefy flavor to it. Good like that in seasoned
meatballs or in spaghetti sauces (for spaghetti squash).

Sherry
364/315/195
low carb since 4/3/05
http://lowcarb.owly.net

During my college days I ate mounds of it, fried like burger and mixed
into mac and cheese. It was cheap eating. Then one day Ifound multiple
bites of ground up bone!!. OMG I couldnt eat it anymore. All I could
think about was that "ground turkey meant the whole turkey" It was the
Carolina Brand that came in a chub like Jimmy Dean sausage comes in. I
stopped eating battered and deep fried chicken livers the day I bit
down on a small rock too. I used to love them. They served them in the
cafeteria at the local hospital I worked at in the late 80's and early
90's. My one friend, my lunch mate that day reminds me of what I said
when I chomped down on the stone. "OOOHH it must have been a gall
stone""" ICK!!!!!!! No ground turkey or chicken livers ever again!!!!!
NO NO NO!!!!!!

Laureen

JOLINDA RANEY said:

Please, give me some ideas on how to cook this stuff. I cannot stand the
texture of it.. I don't care for red meat---would like to make burgers out
of it, but it has a funky taste. I have used it in spahgetti (sp) before,
but that is it. It is also much cheaper than hamburger( my husband only
likes the extra lean stuff).

Anyone got an idea on how to season it?

Thank you!~!

"Laureen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

During my college days I ate mounds of it

And mounds of many other foods, obviously.

Quoted message said:

"OOOHH it must have been a gall
stone""" ICK!!!!!!! No ground turkey or chicken livers ever again!!!!!
NO NO NO!!!!!!

Too bad you couldn't figure out how to say no to all the mounds of tacos and
such that helped you get up to 400 pounds.

I feed it to my dog when it's buy one get one free at stop & shop

--
Message posted via WeightAdviser.com
http://www.weightadviser.com/Uwe/Forums.aspx/diet-low-carb/200507/1

Thanks, Om🙂

Isn't sausage high in sodium, though?

I also got your email.. Thank you very much.

Jolinda
"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

JOLINDA RANEY said:

Please, give me some ideas on how to cook this stuff. I cannot stand the
texture of it.. I don't care for red meat---would like to make burgers
out
of it, but it has a funky taste. I have used it in spahgetti (sp) before,
but that is it. It is also much cheaper than hamburger( my husband only
likes the extra lean stuff).

Anyone got an idea on how to season it?

Thank you!~!

Here is how I use it.....

Since I've been doing low sodium for so long, I (and my housemate) have
become very sensitive to the taste of salt, but we both love sausage.
Breakfast (pork) sausage is one of our favorites, but it's just too
salty!

So, we cut it with ground turkey. :-)

Take 1 lb. pork breakfast sausage and 2 lbs. of ground turkey.
Mix well, make into patties and freeze. Cook like any other sausage, I
use my Foreman grill.

Totally changes the turkey texture. Almost can't even tell it's there.
Mixing the pork with it changes it and the spicing comes out perfect for
us and cuts the sausage salt content by 66%.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

Thanks, Lynne🙂

I tried that tonight... not bad.

"LynneA" <[email hidden]> wrote in message
news:1121829715.a3c9c9504f058cf30e320ad7f0e031a7@teranews...

Quoted message said:

"JOLINDA RANEY" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Please, give me some ideas on how to cook this stuff. I cannot stand the
texture of it.. I don't care for red meat---would like to make burgers
out of it, but it has a funky taste. I have used it in spahgetti (sp)
before, but that is it. It is also much cheaper than hamburger( my
husband only likes the extra lean stuff).

Anyone got an idea on how to season it?

Thank you!~!

Taco seasoning is pretty good with ground turkey.

Lynne A
[email hidden]

Thank you, Sherry🙂

I will definately try what you have suggested.

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JOLINDA RANEY" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Please, give me some ideas on how to cook this stuff. I cannot stand the
texture of it.. I don't care for red meat---would like to make burgers
out
of it, but it has a funky taste. I have used it in spahgetti (sp) before,
but that is it. It is also much cheaper than hamburger( my husband only
likes the extra lean stuff).

Anyone got an idea on how to season it?

Thank you!~!

I use it mostly to "cut" other meats since it is 69¢/lb compared to $2/lb
for ground beef or sausage of any quality; it makes the meats spread
further. When I use it alone for something, which I also do at times, I
mix
it with a spoonful of beef base - about 1 T per lb of ground turkey - as
it
cooks, the beef base adds a beefy flavor to it. Good like that in
seasoned
meatballs or in spaghetti sauces (for spaghetti squash).

Sherry
364/315/195
low carb since 4/3/05
http://lowcarb.owly.net

LOL. You are funny.

I bought the stuff that looks like worms. I have bought the ground turkey
that looks like hamburger and it DID have chunks of something in it. I was
grossed out. Chicken livers? Gag.

"Laureen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

During my college days I ate mounds of it, fried like burger and mixed
into mac and cheese. It was cheap eating. Then one day Ifound multiple
bites of ground up bone!!. OMG I couldnt eat it anymore. All I could
think about was that "ground turkey meant the whole turkey" It was the
Carolina Brand that came in a chub like Jimmy Dean sausage comes in. I
stopped eating battered and deep fried chicken livers the day I bit
down on a small rock too. I used to love them. They served them in the
cafeteria at the local hospital I worked at in the late 80's and early
90's. My one friend, my lunch mate that day reminds me of what I said
when I chomped down on the stone. "OOOHH it must have been a gall
stone""" ICK!!!!!!! No ground turkey or chicken livers ever again!!!!!
NO NO NO!!!!!!

Laureen

JOLINDA RANEY said:

Please, give me some ideas on how to cook this stuff. I cannot stand the
texture of it.. I don't care for red meat---would like to make burgers
out
of it, but it has a funky taste. I have used it in spahgetti (sp) before,
but that is it. It is also much cheaper than hamburger( my husband only
likes the extra lean stuff).

Anyone got an idea on how to season it?

Thank you!~!

You feed it to your dog? Are you being a smart ass?

"Nanna via WeightAdviser.com" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I feed it to my dog when it's buy one get one free at stop & shop

--
Message posted via WeightAdviser.com
http://www.weightadviser.com/Uwe/Forums.aspx/diet-low-carb/200507/1

JOLINDA RANEY said:

Thanks, Om🙂

Isn't sausage high in sodium, though?

Only if it's heavily salted.

Pastorio

This was in an email newsletter I got this morning, would surely work with
turkey instead of chicken or pork, sounds good to me.

Spicy Chicken Salad (Laab)
Preparation time: 15 minutes
Cooking time: 4 to 6 minutes
Yield: 6 servings

1 tablespoon vegetable oil
1 tablespoon minced ginger
1 pound ground chicken or pork
1/4 cup fresh lime juice
3 shallots, chopped
2 scallions, chopped
1 small, fresh, red Thai chili, seeds removed, finely chopped
2 teaspoons chopped lime zest
1 teaspoon fish sauce (nam pla)
6 large, sturdy lettuce leaves
Chopped cilantro for garnish

1.. Heat the oil in a large skillet or wok over medium-high heat. Stir in
the ginger and cook for 1 minute. Add the ground chicken or pork and cook,
stirring, until the pink color disappears and the meat is cooked through, 3
to 5 minutes. Remove the meat and ginger from the pan with a slotted spoon
and set aside on a plate to cool slightly.

2.. Combine the lime juice, shallots, scallions, chili, lime zest, and
fish sauce in a mixing bowl. Stir in the cooked meat.

3.. Divide the lettuce leaves among the serving plates and spoon the laab
onto the leaves. Garnish with cilantro to serve. To eat, fold up the
lettuce, burrito-style, and enjoy the contrasting flavors and textures.

Fish sauce (or nam pla) is the by-product of dried, fermented fish, usually
anchovies or shrimp. Quality varies. The best sauce is pale amber in color
and has a light, refreshing, salty taste. Nam pla, also known as nuoc nam in
Vietnam, has a pungent smell, but when used in cooking, the sauce mellows,
blending well into each dish in which it's prepared..

In article <[email hidden]>,

JOLINDA RANEY said:

Thanks, Om🙂

Isn't sausage high in sodium, though?

Yes, that is WHY I cut the sausage 2 parts fresh meat to one part
sausage! It brings the sodium down to an acceptable level.

Quoted message said:

I also got your email.. Thank you very much.

Cheers! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob (this one) said:

JOLINDA RANEY said:

Thanks, Om🙂

Isn't sausage high in sodium, though?

Only if it's heavily salted.

Pastorio

Which a lot of commercial sauaage is...... :-P

Granted, I'm too lazy to make my own sausage from scratch, and I LIKE
the flavor of the breakfast sausage from our local grocery, so cutting
it two parts fresh meat to one part pre-made sausage makes it perfect
for our personal tastes. :-)

YMMV.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Thanks! That sounds great🙂

"FOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This was in an email newsletter I got this morning, would surely work with
turkey instead of chicken or pork, sounds good to me.

Spicy Chicken Salad (Laab)
Preparation time: 15 minutes
Cooking time: 4 to 6 minutes
Yield: 6 servings

1 tablespoon vegetable oil
1 tablespoon minced ginger
1 pound ground chicken or pork
1/4 cup fresh lime juice
3 shallots, chopped
2 scallions, chopped
1 small, fresh, red Thai chili, seeds removed, finely chopped
2 teaspoons chopped lime zest
1 teaspoon fish sauce (nam pla)
6 large, sturdy lettuce leaves
Chopped cilantro for garnish

1.. Heat the oil in a large skillet or wok over medium-high heat. Stir in
the ginger and cook for 1 minute. Add the ground chicken or pork and cook,
stirring, until the pink color disappears and the meat is cooked through,
3
to 5 minutes. Remove the meat and ginger from the pan with a slotted spoon
and set aside on a plate to cool slightly.

2.. Combine the lime juice, shallots, scallions, chili, lime zest, and
fish sauce in a mixing bowl. Stir in the cooked meat.

3.. Divide the lettuce leaves among the serving plates and spoon the laab
onto the leaves. Garnish with cilantro to serve. To eat, fold up the
lettuce, burrito-style, and enjoy the contrasting flavors and textures.

Fish sauce (or nam pla) is the by-product of dried, fermented fish,
usually
anchovies or shrimp. Quality varies. The best sauce is pale amber in color
and has a light, refreshing, salty taste. Nam pla, also known as nuoc nam
in
Vietnam, has a pungent smell, but when used in cooking, the sauce mellows,
blending well into each dish in which it's prepared..