Turkey and Sausage Boulettes

December 16, 2024

45

medium

6

  1. Soak the Bread:
    • Tear the bread into small pieces and soak in milk until fully saturated. Set aside.
  2. Prepare the Onion and Mushroom Mixture:
    • Heat oil in a large skillet over medium-high heat.
    • Add the onion and sauté for about 3 minutes, stirring occasionally.
    • Add the mushrooms and parsley, cooking for another 5 minutes or until the mushrooms release their juices and the pan is mostly dry. Remove from heat and let cool slightly.
  3. Mix the Meat and Ingredients:
    • In a large mixing bowl, combine the ground turkey and sausage meat.
    • Add the egg, Parmesan cheese, and sage.
    • Squeeze excess milk from the soaked bread and add the bread to the mixture.
    • Stir in the cooled onion-mushroom mixture. Season generously with salt and pepper.
    • Mix thoroughly until the ingredients are evenly distributed and the bread is fully incorporated.
  4. Chill the Mixture:
    • Cover the bowl and refrigerate the mixture for 10 minutes to firm up, making it easier to shape.
  5. Form the Boulettes:
    • Roll the mixture into small boulettes (meatballs) or flatten slightly to form patties.
    • Coat each boulette lightly in breadcrumbs and place them on a sheet of parchment paper.
  6. Cook the Boulettes:
    • Heat oil in a large skillet over medium-high heat.
    • Once the oil is hot but not smoking, sauté the boulettes in batches until golden brown on all sides and cooked through (internal temperature should reach 165°F). Press lightly to check for doneness; no juices should run out.
  7. Drain and Serve:
    • Remove the cooked boulettes from the skillet and place them on a paper towel-lined plate to absorb excess oil.
    • Serve warm as an appetizer, main dish, or in sandwiches or pasta dishes.

 

Reviews

Ingredients:

Adjust Servings
0.5teaspoon pepper black
2slices bread stale, cut into cubes
6servings breadcrumbs
1tablespoon cognac
1teaspoon sage dried
1 egg
3tablespoons parsley fresh, finely chopped
1pound ground turkey
0.75cup milk
6servings oil for frying
1tablespoon olive oil
1large onion finely chopped
3tablespoons parmesan cheese
1teaspoon salt
1pound sausage meat
4large mushrooms white, cleaned, sliced

Directions

1.
Soak the Bread
Tear the bread into small pieces and soak in milk until fully saturated. Set aside.
Mark as complete
2.
Prepare the Onion and Mushroom Mixture
1. Heat oil in a large skillet over medium-high heat. | 2. Add the onion and sauté for about 3 minutes, stirring occasionally. | 3. Add the mushrooms and parsley, cooking for another 5 minutes or until the mushrooms release their juices and the pan is mostly dry. Remove from heat and let cool slightly.
Mark as complete
3.
Mix the Meat and Ingredients
1. In a large mixing bowl, combine the ground turkey and sausage meat. | 2. Add the egg, Parmesan cheese, and sage. | 3. Squeeze excess milk from the soaked bread and add the bread to the mixture. | 4. Stir in the cooled onion-mushroom mixture. Season generously with salt and pepper. | 5. Mix thoroughly until the ingredients are evenly distributed and the bread is fully incorporated.
Mark as complete
4.
Chill the Mixture
Cover the bowl and refrigerate the mixture for 10 minutes to firm up, making it easier to shape.
Mark as complete
5.
Form the Boulettes
1. Roll the mixture into small boulettes (meatballs) or flatten slightly to form patties. | 2. Coat each boulette lightly in breadcrumbs and place them on a sheet of parchment paper.
Mark as complete
6.
Cook the Boulettes
1. Heat oil in a large skillet over medium-high heat. | 2. Once the oil is hot but not smoking, sauté the boulettes in batches until golden brown on all sides and cooked through (internal temperature should reach 165°F). Press lightly to check for doneness; no juices should run out.
Mark as complete
7.
Drain and Serve
1. Remove the cooked boulettes from the skillet and place them on a paper towel-lined plate to absorb excess oil. | 2. Serve warm as an appetizer, main dish, or in sandwiches or pasta dishes.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

Print

Share Your Thoughts