Meat – A substitution for pork in Swedish meatballs

I'd suggest skinless bone-in chicken thighs, as they have plenty of fat and collagen to keep them moist and tasty. I've cooked them in French-style wine-based stews, not to mention cacciatorre, for 2-3 hours before now and they just fall off the bone.

It is virtually impossible to overcook them, unless you boil them mercilessly for hours. Just get a nice gentle simmer going - not only will this make the meat tender, but it will improve the flavour of the tomato sauce as well.

Do not use chicken breast - it is far too lean.

From a 'culinary' perspective, you can use turkey bacon anywhere you might otherwise choose to use real bacon. It is fine with eggs or on a BLT. You can crisp it, crumble it and put it in a salad or an omelet. I have even wrapped a filet with turkey bacon. While my personal opinion is that the result was not "as good as" the real McCoy it also was not "BAD".

The only 'real' answer to this question is for you to answer the question "Do I LIKE turkey bacon?" If you like it, does it really matter if it is a 'good stand-in'? Conversely, if you don't like it, would it matter if the whole of "Seasoned Advice" rang out in a single voice, "Yes"?