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August 24, 2007

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Sweet mysteries of the CT cookbook and a whole different wardrobe as a reward.

In something like a lasagna or sloppy joe type entree, ground turkey is very good. Once I started using it, I really preferred the taste. It's much "lighter" tasting and if you get the ground white meat, there is nearly zero fat rendered when you brown it (although it doesn't get "brown" really - more like white *grin*)

I guess the opinion is that ground turkey has less fat than hamburger - I don't know if that's true or not. I think it depends on how it's made. Most of the time it's sold packaged, so you can check calorie counts - unlike hamburger ground at the store.

As for me, I just like the taste. You may want to give it a try next time you need to make something requiring ground meat. I would not suggest it for meat loaf or even for meat balls - because it's too different. But for lasagna, sloppy joes, soups, casseroles... it works very well.

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The Cold Turkey Cookbook

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