when your deboned stuffed turkey is cooked and rested /ready to carve you want the portions to stay in one piece ya. So after 20 plus years of making this dish two to three times a year ,it's like I have added one more binder to my recipe every few years without removing any. Your thoughts on which to remove if any or a better one. I'll give you my recipe -ingredients - onion- medium dice sweated with garlic , cooked and fat drained pork sausage meat , minced parsley , cognac -raisins , dried cranberry , pistachio nuts,pine nuts couple raw eggs , ground ( food processor ) turkey meat ( usually some of the breast meat because I don't care for the white meat too much ) and a bit of bread crumbs.
I process some of meat to a paste in the processer in the theory that when the meat proteins curl up from heating they will bind everything together. I'm still using egg and bread crumbs though.
Any thoughts or suggestions welcome , just no laughter please-- Gage
I process some of meat to a paste in the processer in the theory that when the meat proteins curl up from heating they will bind everything together. I'm still using egg and bread crumbs though.
Any thoughts or suggestions welcome , just no laughter please-- Gage