a beef rub using coffee as the main ingredient.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound ground turkey
- 1 ½ cups water, divided
- 1 cup chopped onion
- ⅛ teaspoon ground cloves
- ⅛ teaspoon sage
- ⅛ teaspoon ground cinnamon
- 1 (.25 ounce) package unflavored gelatin (such as Knox ®)
Instructions
- Place ground turkey, 1 cup water, onion, cloves, sage, and cinnamon in a saucepan. Bring turkey mixture to a boil, reduce heat, and simmer 45 minutes, mashing ingredients occasionally with a spatula while cooking; remove from heat.
- Stir gelatin into remaining 1/2 cup water; stir gelatin mixture into turkey mixture. Transfer to a small container; refrigerate until cool, about 1 hour.
Nutrition Facts
| Calories | 76 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 29 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I’m a huge cretons addict, having be raised on it in my French Canadian family. I always love trying different variations. This was definitely a huge change for me as I’d never tried making them “healthier” using turkey…and you know what, I bet you could trick someone into thinking it was pork just on flavor alone. The texture was a little off, since gelatin is the binder instead of fat and bread. I wasn’t a huge fan of this since it ended up very firm and hard to spread. But, that said, I think you could use less gelatin, and/or bring the cretons to room temp before serving. The one major thing I suggest is to add salt! It will be way too bland without. Try 1 tsp to really bring out the flavors. I always eat this the traditional way…on toast with yellow mustard. Yum!