Hounds: I almost always use ground turkey instead of ground beef in recipes, mostly for the lower fat issue. I do realize that beef has better flavor, but make up for it with seasoning etc. I am making baked ziti for a casual get together (a gals night in), and thought about using 1/2 turkey and 1/2 beef. Someone (a chef, actually) suggested I try ground lamb, which I haven't bought in years.
So, any thoughts as to the mix I should use? 50/50 turkey/beef, 30/30/40, xxx/xxx/xxx? Add pork to the mix?