Turkey and Sausage Boulettes
Turkey and Sausage Boulettes requires roughly 45 minutes from start to finish. For $2.56 per serving, you get a main course that serves 6. One portion of this dish contains approximately 35g of protein, 30g of fat, and a total of 484 calories. Not a lot of people made this recipe, and 5 would say it hit the spot. It is brought to you by Foodista. Head to the store and pick up oil, egg, sausage meat, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 60%. If you like this recipe, you might also like recipes such as Shrimp Boulettes, Ragoût de boulettes et de pattes de cochon – Or so it will have you believe…, and Mary's Cajun Beef & Pork Boulettes with Brown Sauce.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 teaspoon pepper
- 2 slices bread
- 6 servings breadcrumbs
- 1 tablespoon cognac
- 1 teaspoon sage
- 1 egg
- 3 tablespoons parsley
- 1 pound ground turkey
- 0.75 cup milk
- 6 servings oil
- 1 tablespoon olive oil
- 1 large onion
- 3 tablespoons parmesan cheese
- 1 teaspoon salt
- 1 pound sausage meat
- 4 large mushrooms
Instructions
- 1
Soak the bread in the milk.In a large skillet over medium high heat warm the oil.
- 2
Add the onion and cook stirring for about 3 minutes.
- 3
Add the mushrooms and the parsley and cook 5 minutes or until there is no more juices running from the mushrooms.In a large mixing bowl, mix the turkey and the sausage meat.
- 4
Add the egg, parmesan cheese, sage, squeeze the milk out of the bread and add the bread to the meat mixture.
- 5
Add the onion mixture and mix well. Season with salt and pepper.
- 6
Mix everything together until the bread is well worked in and the vegetables are evenly distributed.
- 7
Place in the refrigerator for 10 minutes to solidify.With your hands form individual meat boulettes or patties.
- 8
Roll them on the bread crumbs and place them on a large piece of parchment paper.In a very large skillet over medium high heat, add the oil. When the oil is hot but not burning, saut the meat until golden brown and no juices are running out when slightly pressed down.
- 9
Remove from the pan and place on paper towel before serving.