This isn't what you'd serve at Thanksgiving - it probably should have
a different name.

As I dimly remember, the recipe is:

1 lb. ground turkey
1.5 - 2.5 cups milk, depending on taste
1 lb. chopped onion
flour
salt and pepper

After cooking, you pour this over baking-powder biscuits.

Trouble is, I found it far too bland the first time, and could only
improve it with chicken bouillon powder!

Any suggestions as to which spices would go well with it?

Lenona.

On Sun, 23 Nov 2008 14:53:21 -0800 (PST), wrote:

>This isn't what you'd serve at Thanksgiving - it probably should have
>a different name.
>
>As I dimly remember, the recipe is:
>
>1 lb. ground turkey
>1.5 - 2.5 cups milk, depending on taste
>1 lb. chopped onion
>flour
>salt and pepper
>
>After cooking, you pour this over baking-powder biscuits.
>
>Trouble is, I found it far too bland the first time, and could only
>improve it with chicken bouillon powder!
>
>Any suggestions as to which spices would go well with it?
>
It was bland because ground turkey is bland. Try turkey sausage next
time. If you don't use turkey sausage... then sage and turkey are
traditional, but you would also be satisfied with thyme. How about
adding a drop or two of Worcestershire sauce (and I mean drops not
teaspoons)?



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

> wrote in message
...
> This isn't what you'd serve at Thanksgiving - it probably should have
> a different name.
>
> As I dimly remember, the recipe is:
>
> 1 lb. ground turkey
> 1.5 - 2.5 cups milk, depending on taste
> 1 lb. chopped onion
> flour
> salt and pepper
>
> After cooking, you pour this over baking-powder biscuits.
>
> Trouble is, I found it far too bland the first time, and could only
> improve it with chicken bouillon powder!
>
> Any suggestions as to which spices would go well with it?


Don't use milk, use condensed stock instead. Make your own stock and boil
it down. Flavor the stock with a little allspice and sage, just a touch.
Cook it down with carrots and onions and necks, wings and giblets minus the
liver. Milk gravies are typically bland unless you use a highly seasoned
meat like sausage. Turkey just has little flavor of its own. You could try
some poultry seasoning - that might work.

Paul

sf wrote:
> On Sun, 23 Nov 2008 14:53:21 -0800 (PST), wrote:
>
>> This isn't what you'd serve at Thanksgiving - it probably should have
>> a different name.
>>
>> As I dimly remember, the recipe is:
>>
>> 1 lb. ground turkey
>> 1.5 - 2.5 cups milk, depending on taste
>> 1 lb. chopped onion
>> flour
>> salt and pepper
>>
>> After cooking, you pour this over baking-powder biscuits.
>>
>> Trouble is, I found it far too bland the first time, and could only
>> improve it with chicken bouillon powder!
>>
>> Any suggestions as to which spices would go well with it?
>>
> It was bland because ground turkey is bland. Try turkey sausage next
> time. If you don't use turkey sausage... then sage and turkey are
> traditional, but you would also be satisfied with thyme. How about
> adding a drop or two of Worcestershire sauce (and I mean drops not
> teaspoons)?

It sounds like an attempt to make sausage gravy and biscuits using turkey
instead of sausage. So I'd add breakfast sausage spices: savory, thyme,
pepper, nutmeg, sage, maybe garlic. And I'd caramelize the onions and brown
the turkey. A few drops of Worcestershire wouldn't hurt. <G>

wrote:
> This isn't what you'd serve at Thanksgiving - it probably should have
> a different name.
>
> As I dimly remember, the recipe is:
>
> 1 lb. ground turkey
> 1.5 - 2.5 cups milk, depending on taste
> 1 lb. chopped onion
> flour
> salt and pepper
>
> After cooking, you pour this over baking-powder biscuits.
>
> Trouble is, I found it far too bland the first time, and could only
> improve it with chicken bouillon powder!
>
> Any suggestions as to which spices would go well with it?
>
> Lenona.


Use beef bouillon instead of salt, and lots of *fresh ground* black
pepper. A little sage or allspice might be interesting (not both)

Bob

zxcvbob > wrote in

> Use beef bouillon instead of salt, and lots of *fresh ground*
> black pepper. A little sage or allspice might be interesting
> (not both)
>
> Bob

I use chicken bouillion and LOTS of pepper. :-)

In article
>,
wrote:

> This isn't what you'd serve at Thanksgiving - it probably should have
> a different name.
>
> As I dimly remember, the recipe is:
>
> 1 lb. ground turkey
> 1.5 - 2.5 cups milk, depending on taste
> 1 lb. chopped onion
> flour
> salt and pepper
>
> After cooking, you pour this over baking-powder biscuits.
>
> Trouble is, I found it far too bland the first time, and could only
> improve it with chicken bouillon powder!
>
> Any suggestions as to which spices would go well with it?
>
> Lenona.

I would add at least some sage, thyme and garlic to that!
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama