Hi Donna, Once you get used to it, it's great. Really, I think that it's as good, or better, than Ground Beef. Just as it is with so many dishes, the secret's actually in the Seasoning. Old cookbooks use to spell out a delicious litany of fresh herbs and spices that could be used to season turkey. Sage, savory, and parsley were at the top of the list, along with a number of other familiar favorites.
For those curious cooks, like me, the seasoning in "poultry seasoning", typically is a simple combination of sage, marjoram, thyme, savory, and rosemary, along with a little crushed onion powder, salt, and black pepper. Here's an easy homemade recipe for poultry seasoning that I use for stuffings, casseroles, stews, and other recipes. - 3/4 teaspoon sage, crumbled
- 1/4 teaspoon leaf thyme, crumbled
- 1/4 teaspoon pepper
- dash marjoram
- dash cloves, optional
Simply combine all of the ingredients, and of course, if you make extra, store in an airtight container to keep it fresh. 
Have A Safe & Happy Memorial Day, Phil
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