I typically put less onion than called for in most of my cooking, and I'm glad I did that here, as 1/2 an onion was more than enough for me. The only other variation I made was adding about another 1/4 cup of ketchup after tasting it at the start of the long simmering process. At that point I felt the onion was dominating the flavor more than I wanted, so I just squeezed in some more ketchup and it balanced out perfectly to my taste. It had a nice spicy heat that lingered, but not a real sharp initial bite to it. The turkey was very tender and moist, and I didn't miss the beef at all. I only had to add about 1/2 cup of water over the whole simmering time, which I did for a little over 30 minutes. I also made this in a 5 qt dutch oven instead of a skillet/saute pan, because my stove/burners are not level and I worried that it would slop over the side. I think it made the simmer take a bit longer, but it was easier to control and stir without making a mess.
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I typically put less onion than called for in most of my cooking, and I'm glad I did that...