I just tried a turkey sausage

[NMDemDist2]

in my pasta sauce tonight

it was the Jenno Italian Style and it was darn good! maybe I should rethink my adversion to turkey sausage

then we had cherry Jello with Cool Whip which I haven't made in 30 years and it was good too!

:rofl:

I'm in a weird culinary space right now...... do I need help? will you guys do an intervention???

:yoiks:

[eleny]

1. I like cherry jello and turkey sausage, too

Just not in the same recipe!

Your dinner sounded good. A very working class, good old fashioned American din-din. :patriot:

[NMDemDist2]

7. comfort food

yup that's what we're needing these days

[eleny]

11. amen to that

and i think that just about any meal made with love is a comfort dish.

[Duer 157099]

2. it's the cool whip that has me concerned

cool whip, really? isn't that stuff made out of pure chemicals or something (not that I have anything against chemicals, but doesn't it also taste that way?)

maybe i'm wrong, i know I used to love cool whip as a kid

[bicentennial_baby]

3. yes, but it's kinda yummy, at times...

:blush:

[NMDemDist2]

5. it's DH's favorite

i've made elaborate whipped heavy cream and it "tastes funny"

:rofl:

[politicat]

4. I love that turkey sausage!!

I spent a couple of years using that exclusively for my sghetti sauce. (Had a partner with an aversion to pork in all forms.) It's really good stuff as long as it's cooked in other stuff. By itself... well... it's kinda sad. And the fat content is so much lower...

As for the Jello... have you taken your temperature recently? (Of course, I'm saying this as she who cannot make Jello for love nor money... it never jells for me. Ever. Weird, huh? I can make lemon tarts and puff pastry and croissants... but Jello? Not a chance.)

[NMDemDist2]

6. non gelled Jello

ok now that's odd

and maybe you've nailed the turkey sausage thing, good ingredient, bad entree LOL

[babylonsister]

8. If I tried to pass off turkey sausage as real, would I get busted?

And does it come in hot or sweet versions?

As for jello, not so much. Reminds me of hospitals.
Cool Whip?! :9 And I won't tell you what that
reminds me of!

[NMDemDist2]

9. in a sauce you'll get away with it I think

and you should try Jello again, it'll surprise you and it's great for your hair and nails!

and I won't go there with the CoolWhip :blush:

[TygrBright]

10. It comes in almost as many versions...

...as all other sausage meats combined. I've got turkey andouille sausage in my freezer at the moment. Turkey bacon apple sausage was not, IMHO, a notable success in our household (it was one of those push-the-plate-away-and-claim "not really very hungry" nights, but the PB sammich 20 minutes later betrayed the DH.)

Check out the sausage availability at Whole Foods and Trader Joe's for just a sample. A couple of online specialty food retailers offer pages and pages of variety.

bemusedly,
Bright

[Tab]

12. Turkey has an interesting taste that I like if you can leverage it

My only complaint (which you have to work around) is that it tends to be drier than regular beef.

[Warpy]

14. I substituted it for pork

in Chinese recipes, just added a little extra oil if I was doing dim sum or jiaotze.

It worked just fine.

[Warpy]

13. Back when I ate meat, I loved turkey "bacon"

once I'd learned how to cook it: nuke the strips between 2 paper towels. It gets wonderfully crunchy that way, makes the world's best BLT...or TLT.

I never did the turkey sausage thing. Veggie sausages were some of the first veggie substitutes to get it right.

[Stinky The Clown]

15. Question for the group: Why turkey? What's wrong with pork?

Sausage is what sausage is. Most of it is pork-based. A fair bit of it is beef-based. A nice group of it is mixed, often with veal.

Pork is pretty lean. Why not stay with pork?

[NMDemDist2]

16. I usually use pork, but the turkey stuff was onsale so I decided

to try it :shrug:

[jeanarrett]

17. I am a good cook, however,

I have never ever never been able to make Jello. It won't set up for me. My kids laugh their asses off when I try to make it.

[NMDemDist2]

18. boiling water BOILING water

that's the only way I can see to screw it up. it has to be hard boiling water

that's why I own a teakettle and pyrex bowls :)

[TygrBright]

19. hmmmm.... maybe that's why jello is so tricky here...

....at 7500 feet. Where water 'boils' at 198, and doesn't get any hotter.

thoughtfully,
Bright

[NMDemDist2]

20. interesting! that might be the case too, under 200 degrees = no Jello

:think: