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Thread: Stuffed Cabbage with Ground Turkey?

  1. #21
    Brooklyn1 Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On Sun, 09 Sep 2012 09:50:38 -0400, Gary <[email protected]> wrote:

    >Brooklyn1 wrote:
    >>
    >> Ground turkey is only suitable for pet food.

    >
    >But only if you don't care much about your pets.


    Only if you have a pet turkey buzzard. hehe

  2. #22
    Brooklyn1 Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On Sun, 9 Sep 2012 09:11:57 -0700 (PDT), ImStillMags
    <[email protected]> wrote:

    >On Sep 8, 4:24*pm, sf <s...@geemail.com> wrote:
    >> On Sat, 08 Sep 2012 16:12:17 -0500, Janet Wilder
    >>
    >> <kelliepoo...@yahoo.com> wrote:
    >> > Holidays start next week. *I want to make stuffed cabbage as a first
    >> > course but our house guest will not eat red meat. *I absolutely cannot
    >> > tolerate the texture of ground chicken, so I was thinking I might try
    >> > ground turkey. *I can't use a lot of rice in the stuffing because of the
    >> > carbs and will probably use brown rice instead of white.

    >>
    >> > Do you think that substituting ground turkey for ground beef will be
    >> > okay?

    >>
    >> > I did look at ground turkey the other day at the market and it is about
    >> > 80% lean to 20% fat, which is about the percentage of the ground chuck I
    >> > usually use. *Should I just go with my usual red meat recipe, or does
    >> > the ground turkey filling need extra moisture?

    >>
    >> I think it will be fine, there'll be a flavor difference - but it'll
    >> be okay after you get over expecting beef. *If you think it might be
    >> dry, mix in some EVOO with the meat to replace the missing fat. *I'm
    >> wondering why you don't like the texture of ground chicken and yet
    >> you're considering ground turkey as no problem?


    >
    >I would add that if you use some beef granules or beef base instead of
    >salt in the ground turkey filling, it will give it a heftier flavor.
    >Meatier.


    Nothing will improve carrion.
    http://en.wikipedia.org/wiki/Carrion


  3. #23
    Janet Wilder Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On 9/9/2012 12:07 PM, Boron Elgar wrote:
    > On Sun, 09 Sep 2012 11:56:08 -0500, Janet Wilder
    > <[email protected]> wrote:
    >
    >> On 9/8/2012 11:02 PM, Victor Sack wrote:
    >>> Janet Wilder <[email protected]> wrote:
    >>>
    >>>> Do you think that substituting ground turkey for ground beef will be
    >>>> okay?
    >>>
    >>> I don't think you will much like ground turkey if you don't like ground
    >>> chicken. Turkey is always inferior, as far as I am concerned. How
    >>> about pork, unless it all has to be kosher? Then there is bunny, also
    >>> not kosher but otherwise very worthy. And then there is kid, the
    >>> whitest meat out there (not to be confused with the very different
    >>> mature goat) - and it's kosher. All are better than turkey, IMNSHO.
    >>>
    >>> Victor
    >>>

    >> I prefer beef but house guest will only eat poultry and fish. No other
    >> meat.

    >
    >
    > I do think the ground turkey may be very similar to the ground
    > chicken. Is it the flavor or the texture to which you object? If the
    > latter, you are probably not going to like it.


    I've had ground turkey before. I intend to put some brown rice in to
    the mixture and a little unsweetened applesauce as well as an egg and
    seasonings. It's something about the texture of ground chicken that
    turns me off. Gritty is the only way I can explain it.
    >
    > I know you have a tried and true stuffed cabbage recipe, but if you
    > are going to use the turkey, you might want to ramp up the taste a
    > bit, as it is more bland and perhaps even add something for the
    > texture...that is tough while keeping an eye on carbs, but what about
    > some ground nuts? Not a lot, just a bit to compensate for what I think
    > of as a "mushier" texture with poultry.


    I might throw in a little wheat germ to combat the "mushy" Would that work?

    > Or...how about some gefilte fish for your guest instead, while the
    > rest of you enjoy your usual favorite cabbage dish? I am a big
    > believer in accommodating one's special needs guests, but not to the
    > detriment of the rest of the guests.


    I make my own gefilte fish most years, but I am not up to messing with
    it this year. It's a lot more work for home made than unscrewing a jar.
    We don't like the stuff in the jar, even when "doctored up" by cooking
    it again in the broth with added carrots, onion and pepper.

    The stuffed cabbage is rather traditional, that's why I thought about
    it. I could make chopped chicken liver, but my GERD is acting up and it
    would kill me. :-)


    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  4. #24
    Janet Bostwick Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On Sun, 09 Sep 2012 17:39:06 -0500, Janet Wilder
    <[email protected]> wrote:

    >On 9/9/2012 12:07 PM, Boron Elgar wrote:
    >> On Sun, 09 Sep 2012 11:56:08 -0500, Janet Wilder
    >> <[email protected]> wrote:
    >>
    >>> On 9/8/2012 11:02 PM, Victor Sack wrote:
    >>>> Janet Wilder <[email protected]> wrote:
    >>>>
    >>>>> Do you think that substituting ground turkey for ground beef will be
    >>>>> okay?
    >>>>
    >>>> I don't think you will much like ground turkey if you don't like ground
    >>>> chicken. Turkey is always inferior, as far as I am concerned. How
    >>>> about pork, unless it all has to be kosher? Then there is bunny, also
    >>>> not kosher but otherwise very worthy. And then there is kid, the
    >>>> whitest meat out there (not to be confused with the very different
    >>>> mature goat) - and it's kosher. All are better than turkey, IMNSHO.
    >>>>
    >>>> Victor
    >>>>
    >>> I prefer beef but house guest will only eat poultry and fish. No other
    >>> meat.

    >>
    >>
    >> I do think the ground turkey may be very similar to the ground
    >> chicken. Is it the flavor or the texture to which you object? If the
    >> latter, you are probably not going to like it.

    >
    >I've had ground turkey before. I intend to put some brown rice in to
    >the mixture and a little unsweetened applesauce as well as an egg and
    >seasonings. It's something about the texture of ground chicken that
    >turns me off. Gritty is the only way I can explain it.
    >>
    >> I know you have a tried and true stuffed cabbage recipe, but if you
    >> are going to use the turkey, you might want to ramp up the taste a
    >> bit, as it is more bland and perhaps even add something for the
    >> texture...that is tough while keeping an eye on carbs, but what about
    >> some ground nuts? Not a lot, just a bit to compensate for what I think
    >> of as a "mushier" texture with poultry.

    >
    >I might throw in a little wheat germ to combat the "mushy" Would that work?
    >
    >> Or...how about some gefilte fish for your guest instead, while the
    >> rest of you enjoy your usual favorite cabbage dish? I am a big
    >> believer in accommodating one's special needs guests, but not to the
    >> detriment of the rest of the guests.

    >
    >I make my own gefilte fish most years, but I am not up to messing with
    >it this year. It's a lot more work for home made than unscrewing a jar.
    > We don't like the stuff in the jar, even when "doctored up" by cooking
    >it again in the broth with added carrots, onion and pepper.
    >
    >The stuffed cabbage is rather traditional, that's why I thought about
    >it. I could make chopped chicken liver, but my GERD is acting up and it
    >would kill me. :-)


    I use ground turkey for chili and spaghetti sauce all the time. To
    us, the mouth feel is the same. Of course, in those two dishes, the
    spices and sauces will cover a lot of sins. I think you can play with
    it while you have it in the pan and make it satisfactory.
    Janet US

  5. #25
    Boron Elgar Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On Sun, 09 Sep 2012 17:39:06 -0500, Janet Wilder
    <[email protected]> wrote:

    >On 9/9/2012 12:07 PM, Boron Elgar wrote:


    >> I know you have a tried and true stuffed cabbage recipe, but if you
    >> are going to use the turkey, you might want to ramp up the taste a
    >> bit, as it is more bland and perhaps even add something for the
    >> texture...that is tough while keeping an eye on carbs, but what about
    >> some ground nuts? Not a lot, just a bit to compensate for what I think
    >> of as a "mushier" texture with poultry.

    >
    >I might throw in a little wheat germ to combat the "mushy" Would that work?


    Never tried it, but I think it might help.
    >
    >> Or...how about some gefilte fish for your guest instead, while the
    >> rest of you enjoy your usual favorite cabbage dish? I am a big
    >> believer in accommodating one's special needs guests, but not to the
    >> detriment of the rest of the guests.

    >
    >I make my own gefilte fish most years, but I am not up to messing with
    >it this year. It's a lot more work for home made than unscrewing a jar.
    > We don't like the stuff in the jar, even when "doctored up" by cooking
    >it again in the broth with added carrots, onion and pepper.


    I have a deli that I rely upon. They are good, but *nothing* beat
    homemade.
    >
    >The stuffed cabbage is rather traditional, that's why I thought about
    >it. I could make chopped chicken liver, but my GERD is acting up and it
    >would kill me. :-)


    It's the onion that gets me, and I do not like it without onion.

    Boron

  6. #26
    David Harmon Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On Sun, 09 Sep 2012 11:56:08 -0500 in rec.food.cooking, Janet Wilder
    <[email protected]> wrote,
    > I prefer beef but house guest will only eat poultry and fish. No other
    >meat.


    I bet you could come up with a great filling based on mince (chopped
    fine with a knife, not a grinder) fish.


  7. #27
    Brooklyn1 Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    David Harmon wrote:

    >On Sun, 09 Sep 2012 11:56:08 -0500 in rec.food.cooking, Janet Wilder
    ><[email protected]> wrote,
    >> I prefer beef but house guest will only eat poultry and fish. No other
    >>meat.

    >
    >I bet you could come up with a great filling based on mince (chopped
    >fine with a knife, not a grinder) fish.


    Why not grind fish with a neat grinder?!?!?

    However cabbage would totally over power the flavor of fish.

  8. #28
    Janet Wilder Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On 9/10/2012 10:39 AM, Brooklyn1 wrote:
    > David Harmon wrote:
    >
    >> On Sun, 09 Sep 2012 11:56:08 -0500 in rec.food.cooking, Janet Wilder
    >> <[email protected]> wrote,
    >>> I prefer beef but house guest will only eat poultry and fish. No other
    >>> meat.

    >>
    >> I bet you could come up with a great filling based on mince (chopped
    >> fine with a knife, not a grinder) fish.

    >
    > Why not grind fish with a neat grinder?!?!?
    >
    > However cabbage would totally over power the flavor of fish.
    >


    I always grind fish with the meat grinder when I make gefilte fish. I
    find that the texture is better than the traditional hocking with a
    mezzaluna in a wooden bowl.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  9. #29
    Brooklyn1 Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On Mon, 10 Sep 2012 17:15:48 -0500, Janet Wilder
    <[email protected]> wrote:

    >On 9/10/2012 10:39 AM, Brooklyn1 wrote:
    >> David Harmon wrote:
    >>
    >>> On Sun, 09 Sep 2012 11:56:08 -0500 in rec.food.cooking, Janet Wilder
    >>> <[email protected]> wrote,
    >>>> I prefer beef but house guest will only eat poultry and fish. No other
    >>>> meat.
    >>>
    >>> I bet you could come up with a great filling based on mince (chopped
    >>> fine with a knife, not a grinder) fish.

    >>
    >> Why not grind fish with a neat grinder?!?!?
    >>
    >> However cabbage would totally over power the flavor of fish.
    >>

    >
    >I always grind fish with the meat grinder when I make gefilte fish. I
    >find that the texture is better than the traditional hocking with a
    >mezzaluna in a wooden bowl.


    There's your problem, no real Jew would use the goyisha word
    mezzaluna.

  10. #30
    sf Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On Mon, 10 Sep 2012 17:15:48 -0500, Janet Wilder
    <[email protected]> wrote:

    > I always grind fish with the meat grinder when I make gefilte fish. I
    > find that the texture is better than the traditional hocking with a
    > mezzaluna in a wooden bowl.


    What about chopping it in a food processor?

    --
    Food is an important part of a balanced diet.

  11. #31
    Janet Wilder Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On 9/10/2012 8:40 PM, Brooklyn1 wrote:
    > On Mon, 10 Sep 2012 17:15:48 -0500, Janet Wilder
    > <[email protected]> wrote:
    >
    >> On 9/10/2012 10:39 AM, Brooklyn1 wrote:
    >>> David Harmon wrote:
    >>>
    >>>> On Sun, 09 Sep 2012 11:56:08 -0500 in rec.food.cooking, Janet Wilder
    >>>> <[email protected]> wrote,
    >>>>> I prefer beef but house guest will only eat poultry and fish. No other
    >>>>> meat.
    >>>>
    >>>> I bet you could come up with a great filling based on mince (chopped
    >>>> fine with a knife, not a grinder) fish.
    >>>
    >>> Why not grind fish with a neat grinder?!?!?
    >>>
    >>> However cabbage would totally over power the flavor of fish.
    >>>

    >>
    >> I always grind fish with the meat grinder when I make gefilte fish. I
    >> find that the texture is better than the traditional hocking with a
    >> mezzaluna in a wooden bowl.

    >
    > There's your problem, no real Jew would use the goyisha word
    > mezzaluna.
    >


    hock messer. Is that better?

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  12. #32
    Janet Wilder Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On 9/10/2012 10:00 PM, sf wrote:
    > On Mon, 10 Sep 2012 17:15:48 -0500, Janet Wilder
    > <[email protected]> wrote:
    >
    >> I always grind fish with the meat grinder when I make gefilte fish. I
    >> find that the texture is better than the traditional hocking with a
    >> mezzaluna in a wooden bowl.

    >
    > What about chopping it in a food processor?
    >


    Yuck. It comes out too mushy. The meat grinder results in the best
    texture. I think fish is just too delicate for a food processor.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  13. #33
    sf Guest

    Default Re: Stuffed Cabbage with Ground Turkey?

    On Tue, 11 Sep 2012 15:08:44 -0500, Janet Wilder
    <[email protected]> wrote:

    > On 9/10/2012 10:00 PM, sf wrote:
    > > On Mon, 10 Sep 2012 17:15:48 -0500, Janet Wilder
    > > <[email protected]> wrote:
    > >
    > >> I always grind fish with the meat grinder when I make gefilte fish. I
    > >> find that the texture is better than the traditional hocking with a
    > >> mezzaluna in a wooden bowl.

    > >
    > > What about chopping it in a food processor?
    > >

    >
    > Yuck. It comes out too mushy. The meat grinder results in the best
    > texture. I think fish is just too delicate for a food processor.


    I figured it would be too easy to make a paste, but as much as I'd
    like to try making gefilte fish - I don't have a meat grinder or a
    mezzaluna, so I guess that will never happen.

    --
    Food is an important part of a balanced diet.

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