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LOCATION: Recipes >> Preserving Meats >> Turkey Sausage 02

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Turkey Sausage
Yield:42 oz (cooked)

4 pounds ground turkey
2 strips lo-salt bacon
1 TBS soft margarine
1 1/2 Cups yellow onion, very fine dice
12 green onions, including greens, chopped thin
3 celery stalks with leaves, very fine dice
1/2 tsp celery seed
6 TBS turkey stock (cool)
1/2 tsp salt, or to taste
1 1/2 tsp freshly ground black pepper
2 TBS parsley, chopped, with stems removed.
Casings (water packed, no salt)

Fry bacon extra crisp in skillet or stir-fry pan. Remove, crumble
and add to ground turkey in large mixing bowl. Add onion, green
onion, and celery and margarine to pan with bacon drippings and
cook until vegetables are mostly tender. Remove vegetables and add
to ground meat. Deglaze pan with turkey broth and add broth and
pan juices to ground meat. Mix sausage by hand, thoroughly blending
seasonings, vegetables and meat throughout the mixture. Stuff by
hand or using sausage stuffing attachment on electric meatgrinder
(do NOT use blade in meatgrinder when stuffing).

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