We started with a whole turkey. We broke the bird into its assorted parts: legs, thighs, breasts, bones. We trimmed the breasts into uniform blocks and removed the bones from the legs and thighs. We reserved the thighs and breasts for another idea. We took the trimmings and leg meat, heart, liver and gizzard and started planning the sausage. Too often turkey sausage is dry. I opted to add heavy cream to the meat to add moisture and fat. I added tandoori spices, salt and smoked soy sauce to the blend. I looked up on the counter and saw an overflowing bowl of bread cubes for stuffing. They would be a perfect addition to our sausage to add structure and hang onto moisture and fat. I added some of our stuffing bread to the mix along with chopped onions. I ground the sausage mixture twice through the large holed die on our meat grinder. Now the mix is resting overnight as we debate its uses in our meal preparation.