| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Jewish |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground turkey (I use the regular ground turkey; not the ground turkey breast; which makes it too dry) |
| 1/2 |
c |
Dry bread crumbs |
| 1 |
|
Egg -or- |
| 2 |
|
Egg whites |
| 1 |
ts |
Salt |
| 1 |
ts |
Dry sage |
| 1/2 |
ts |
Dry ground thyme (up to) |
| 2 |
ts |
Fennel |
| 2 |
ts |
Caraway seeds |
| 1/2 |
ts |
Dry red pepper flakes |
INSTRUCTIONS
From: Mimi & JB Hiller <hiller@smartlink.net>
Date: Mon, 01 Jul 1996 11:13:36 -0700
Mix it up and form into patties. Fry in a small amount of vegetable oil
till browned on both side.
If you want to make links without intestines, you could form the links in
plastic wrap, wrapped again in foil, then boiled till fully cooked. Unwrap
the links and brown in oil.
JEWISH-FOOD digest 223
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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