Marg, The meat spread we make is made by taking a combination of cubed beef and cubed pork (anywhere from 50-50, to 2/3 - 1/3 beef to pork). I usually use stew beef and cut up a couple pork steaks. Put the meat in a stock pot with a couple medium sized quartered onions, salt and pepper. Just cover the meat with water, bring to a simmer, covered and let simmer until meat is fork tender. We then take the meat (and some onion if you like) and run it through a meat grinder. Lately I have been using a food processor, works just as well and allot quicker. After the meat is ground/processed, I put it in a container, and pour the strained stock over the meat, stirring and letting it settle until the meat is saturated with the stock. When it's done right, you should be able to push the back of a spoon into the top of the mixture, and see a little of the stock form a pool. We then put it in the refrigerator for the stock to congeal. It becomes a great meat spread for sandwiches. We also have a condiment spread that tastes great with it. Meat Spread Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Cider vinegar 4 tablespoons Sugar 1 tablespoon Mustard 1 teaspoon Cornstarch 1 tablespoon Flour 1 teaspoon Salt 1 Egg 1. Add Vinager, Cornstarch, Salt, Sugar And Mustard To Small Sauce Pan. Heat To Low Boil And Stir Until Smooth. 2. Beat Egg In Cup, And Stir Into Vinager Mixture Slowly As It Boils To Thicken.

Are you thinking of Dirty Rice? Tiy might try this: INGREDIENTS: 1/2 to 1 pound spicy bulk pork breakfast sausage 1/4 cup minced onion 1 3/4 cup chicken broth 1/2 cup long-grain rice 1 tablespoon fresh minced parsley or 1 teaspoon dried parsley flakes salt and pepper PREPARATION: Brown sausage in skillet until no longer pink, breaking up with fork. Add minced onion and cook 2 minutes longer. Pour off most of the excess fat. Stir in broth and rice. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed. Add parsley, toss. Taste and add salt and pepper to taste. Now I'm hungry for Dirty Rice. Gayle

Are you grinding your own turkey or purchasing ground turkey burger to use? Something that might make a difference is the grind (fine - coarse) of the meat you are using, or try grinding turkey thighs yourself (thighs have more flavor, imo, and more like the color of pork sausage). For seasoning, you might try some of the offerings from Penzeys. I like the Breakfast Sausage Seasoning (https://www.penzeys.com/catalog/product.aspx?catalog=24&product=606), but I make a mild sausage since I can't eat things high in fructans (onions, garlic, etc. - so avoid mixtures with those in them). If you scroll the Penzeys page down you will see some other sausage mixtures. We also have a local meat processing plant that has some good spice mixtures for sausage. What I found we like is using a coarse grind of low-fat turkey breast. After I get it all mixed and flavored for sausage, I let the flavors meld in the refrigerator for a few hours, then I cook it in a scrambled fashion, not patties. The cooked scrambled turkey burger sausage can be used as a topping on pizza or added to egg dishes, and even reheated in a pan to serve with breakfast. I always keep it in user-friendly amounts in the freezer. Hubby liked it scrambled, but not as patties. Even the Honeysuckle Turkey Sausage he liked scrambled better than patties, so scrambled it is, if it gets him to eat it ;-). -Grainlady

I think it would be all right safety wise as long as the total amount of meat isn't increased. One thing to keep in mind though is that spices and seasonings can intensify in canned food.