Turkey and Sausage Boulettes Recipe

Stir in the 4 large sliced mushrooms and 3 tablespoons of chopped parsley. Continue cooking for 5 minutes, or until the mushrooms have released their liquid and there are no more juices running from them.

While the vegetables cook, combine the 1 pound of ground turkey and 1 pound of sausage meat in a large mixing bowl.

Place the mixture in the refrigerator for 10 minutes; this helps it firm up and makes forming easier.

Once chilled, use your hands to shape the mixture into individual boulettes or patties.

Roll each boulette in breadcrumbs, ensuring they are well coated, then place them on a large piece of parchment paper.

Heat 1 tablespoon of olive oil (or enough to coat the bottom) in a very large skillet over medium-high heat. Once the oil is hot but not smoking, add the boulettes and sauté until they are golden brown on all sides and no juices run out when lightly pressed.