Substituting ground (what?) for ground beef
Hounds: I almost always use ground turkey instead of ground beef in recipes, mostly for the lower fat issue. I do realize that beef has better flavor, but make up for it with seasoning etc. I am making baked ziti for a casual get together (a gals night in), and thought about using 1/2 turkey and 1/2 beef. Someone (a chef, actually) suggested I try ground lamb, which I haven't bought in years.
So, any thoughts as to the mix I should use? 50/50 turkey/beef, 30/30/40, xxx/xxx/xxx? Add pork to the mix?
I would use ground pork. It is lean, but still flavorful. If it were me, I would use half ground sirloin and half ground pork. I have never tried ground turkey and ground pork together, so I don't know if I would recommend it, but you can always try it if you're set on using turkey.
Remember "beef" isn't some amoeba-like substance - what are you doing with it, what cut makes sense? For burgers, maybe get beef ground from the chuck, something with an 80/20 lean/fat mix..
If you want to keep the food safe from risk of cross-contamination, buy a chuck roast and grind it at home.. a food processor does a decent job - just cut it into small cubes, chill them, and process them in smaller (half-pound) batches..
And if you have any finicky eaters, just lie.. I have a friend whose girlfriend loves using Cooking Light recipes, but when she's looking away, in goes the bacon, salt-pork, heavy cream, etc...
I love ground turkey and I put it in everything. I never ever use any other ground meat and feel that combining ot with another ground meat really isn't necessiary when season properly and when there is a little bit of fat. I don't get the super lean. I do around 85- 90% otherwise it's very dry. But for years I had my teenage godsons eating turkey burgers and not even knowing it.