Ground Chicken ?
Whole Foods had BSCB on sale. DH bought 5 lbs. (sigh) I don't like BSCB. What was he thinking? I know, I know...they were on sale.
Anyway, we'll make some chicken parm from 4 pieces, stuff another 4 with sauteed spinach, mushrooms, shallot, garlic, & a bit of mozz.
That still leaves some (read...a lot).
I was thinking of grinding a few in the FP & making chicken-apple sausage. Going to season with our home dehydrated apples (I'll whiz them into tiny pieces), and a bit of brown sugar, onion & garlic powder, just a hint of cinnamon, fennel seed, thyme, & S/P.
I think SBCB are always dry, dry, dry. I was going to add some olive oil to the mix. But, the other day I saw one of Giada's shows where she made ground chicken burgers & mixed in mayo (yuck, we don't keep mayo in the house). She said it kept the burgers moist. Hmmm Would mayo work in the sausage? These sausage patties will be headed to the freezer. Will the mayo hold up in the freezer?
So, is mayo a good idea or should I just add some EVOO?