To mix the meat of a four-legged animal and a bird for minced meat is a sacred thing. For example, for Siberian dumplings in the old days, minced meat was always prepared with game, and often this game turned out to be the meat of taiga poultry. I didn’t have a taiga bird at hand, but I did have a well-fed turkey. Considering that turkey meat is low-fat-rather, dietary, and the dish I conceived is not for those who are on a diet, I added a pork neck and some lard. Instead of the usual loaf soaked in cream, I used raw potatoes.