Any tips for grinding turkey sausage?
Hello. I was given an extra turkey after Thanksgiving that has been in my freezer since. The thought of sausages comes to mind, these two recipes for pork, which I don't eat:
I own a food processor I can chop with and a stand mixer I can knead with. My brother-in-law has a Waring Pro meat grinder I can borrow.
Any tips? Dark/white meat ratios, skin/no skin, etc.