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Old 03-12-2007, 10:29 PM   #21
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Location: East Boston, MA.
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Originally Posted by BreezyCooking
Like Mish above, I use ground turkey for any & every recipe that calls for ground beef, veal, or pork - especially since my husband doesn't eat any red-meat products. The only difference is that it has virtually no fat in it, so when browning you need to use at least a small dollop of oil (I usually use extra-virgin olive oil for flavor).

I've started doing that as well. They make great burgers!

Also, I'd tend to think that if anyone is planning to use gound turkey for meat loaf, some type of oil or fat must be used, or else it will crumble when sliced.

The eggs and bread crumbs alone won't be enough to hold it together.

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