Ground turkey, particularly in the form of burgers, seems to have taken a permanent place on many food service menus. The lean profile appeals to customers with special diets and the neutral flavor appeals to chefs with a penchant for seasoning. Because ground turkey (or chicken) is so lean, moisture needs to be added back into it for a toothsome bite and for “meaty” taste. As a general rule, combine 1 cup fresh bread crumbs (try egg-enriched breads) and ½ cup rich turkey or chicken stock ...
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