Main course

Turkey and Sausage Boulettes

Name: Turkey and Sausage Boulettes
Prep time: 20 min
Cook time: 18 min
Total time: 45 min
Yield: 6 servings
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

These boulettes combine ground turkey and sausage with classic aromatics like onion, mushrooms, and sage, plus a touch of Parmesan. Bread soaked in milk and an egg help bind everything together, ensuring a tender texture. After a quick chill to firm them up, the boulettes are rolled in breadcrumbs and pan-fried until golden brown. They come together in about 45 minutes, making for a straightforward meal.

Recipes.zone

August 29, 2026

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9 steps · 45 min total

Soak Bread, Warm Oil

First, tear the 2 slices of bread into small pieces and let them soak in the ¾ cup of milk. Meanwhile, in a large skillet, warm the oil over medium-high heat.

Cook the Onion

Add the large, diced onion to the hot oil. Cook, stirring occasionally, for about 3 minutes, until it starts to soften.

Cook Mushrooms, Mix Meats

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.

Add Bindings to Meat

To the meat mixture, add the 1 egg, 3 tablespoons of Parmesan cheese, and 1 teaspoon of sage. Squeeze the excess milk from the soaked bread and add the bread to the bowl as well.

Combine and Season

Add the cooked onion and mushroom mixture to the meat. Mix everything thoroughly, then season with 1 teaspoon of salt and ½ teaspoon of pepper.

Finish Mixing

Continue mixing by hand until the bread is fully incorporated and the vegetables are evenly distributed throughout the meat mixture.

Chill and Form Boulettes

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.

Coat and Pan-Fry

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.

Drain and Serve

Remove the cooked boulettes from the pan and place them on a paper towel-lined plate to drain any excess oil before serving.

Turkey and Sausage Boulettes