"Damsel in dis Dress" > wrote in message
...
> On Sat, 10 Dec 2005 05:27:17 GMT, "MG" > wrote:
>
>> I make a great soup, using turkey stock as a base, then either dry fry
>> the
>> turkey mince before adding whatever vegies, or make the turkey/veg soup
>> first (I often grate the vegies for this soup rather than chop them) then
>> make up very small "turkey balls" or rissoles (or polpetti, for Pandora)
>> using turkey mince, finely chopped onion and garlic, chopped parsley,
>> breadcrumbs, egg, grated parmesan, and seasonings (nutmeg, salt, pepper,
>> whatever), sometimes finely chopped ham or bacon, roll them into the
>> small
>> balls (at most, 2cm diameter) and drop into the soup to cook
>>
>> absolutely scrumptious
>
> Oh my ... that *does* sound good! We bought extra turkeys when they
> were on sale. I may just give this a try soon.
>
> When you talk about turkey mince, I assume you're talking about very
> finely chopped (or ground) uncooked turkey, and not leftovers, right?
>
> Carol
> --
>
> http://pg.photos.yahoo.com/ph/head_trollop/my_photos

yes Carol, I start off with raw mince

and I usually buy a few turkey legs to make the stock with...sometimes I'll
finely chop or shred the meat after the stock is done, and add *that* to the
soup, or I'll just eat the meat straight off the bone lol (my hooligan of a
German shepherd loves the cooked skin and other gristly bits too)

I've used turkey wings to make stock before, but it tends to make a much
fattier version, and sometimes I'm too damn impatient or hungry to allow it
time to cool so I can take the hardened fat off, especially if I just want a
simple pastina or rice and brodo (stock) for dinner

Maria