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Old 01-09-2007, 07:28 AM   #31
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Wow! I guess now I will do some on the grill and broil the other...A double treat.....

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Old 01-09-2007, 11:48 AM   #32
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In The Kitchen - in my Szechuan recipe I nearly always use ground turkey, since my husband doesn't eat red meat, LOVES ground turkey, & so I ALWAYS have ground turkey in the freezer. The ground turkey I purchase normally comes in 1-1/3# packages, so when I'm making a recipe calling for a pound of ground meat, I'll scoop off about 1/4# or so & freeze it specifically for using in stirfry recipes like this one.

To be honest, once all is said & done, I don't even notice the difference between the ground turkey & say, ground pork. Neither does anyone else. I think that the seasoning is the thing, & to just use whatever type of ground meat you have on hand or personally like the most.

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