Some of the best dishes come from the simplest ingredients, and these juicy turkey-and-sausage boulettes are a perfect example.
Growing up in France, I always loved boulettes. Traditionally made with beef or veal, I decided to give them a little twist by combining ground turkey, sausage, mushrooms, and fresh herbs.
Recipe Overview: Turkey Sausage Boulettes
- Prep Time: 10 minutes
- Cook Time: 20 to 25 minutes
- Total Time: 40 to 50 minutes
- Servings: 4 people
- Cook Method: Pan-fried in a skillet
- Flavor & Texture: Beautifully golden on the outside, tender and juicy inside, with savory sausage, mushrooms, Parmesan cheese, and fragrant herbs in every bite.
- Difficulty: Easy. Simple ingredients, minimal preparation, and a quick skillet cooking method make this recipe perfect for any home cook.
- Why this Recipe? Who says ground turkey has to be boring? These French inspired boulettes combine juicy sausage, tender turkey, mushrooms, and Parmesan for irresistible flavor in every bite. Easy to prepare, wonderfully satisfying, and perfect for a family dinner. Trust me, you will want to make extra!
The result? Tender, flavorful patties with a beautiful golden crust. The sausage keeps the turkey wonderfully juicy, while the mushrooms add a delicious richness.
Serve them with roasted potatoes and a simple green salad, and dinner is ready. Bon appétit!
In this Article
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Key Ingredients
ou probably have most of these ingredients in your refrigerator or pantry. Here is why I use them.
Ground turkey: A wonderful alternative to traditional beef or veal. Choose ground turkey that is not excessively lean for the best texture.
Sausage meat: My secret to keeping these patties juicy and flavorful. Use your favorite mild sausage, removing the casings if necessary.
Mushrooms: Add moisture, richness, and a lovely earthy flavor. I love how they blend into the meat mixture.
Yellow onion: A little sweetness and depth of flavor, especially when softened with the mushrooms.
Stale bread and whole milk: The bread absorbs the milk, helping the patties stay tender as they cook.
Egg: Binds everything together so the patties hold their shape.
Parmesan cheese: Adds a delicious savory note. Freshly grated Parmesan is always my preference.
Fresh parsley and dried sage: A lovely combination of herbs that complements both turkey and sausage.
Cognac: Adds a subtle richness and a little French touch. You can omit it if you prefer.
Olive oil, salt, and pepper: The essentials for seasoning and cooking your boulettes.
How to Make Sausage Boulettes
Step 1: Place the stale bread in a small bowl and pour the milk over it. Allow it to soak while preparing the remaining ingredients.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes, until softened.
Step 3: Add the mushrooms and parsley. Cook for approximately 5 minutes, stirring occasionally, until the mushrooms release their moisture and most of the liquid has evaporated. Remove from the heat and allow the mixture to cool slightly.
Step 4: In a large mixing bowl, combine the ground turkey and sausage meat. Add the egg, Parmesan cheese, and sage.
Step 5: Gently squeeze the excess milk from the bread and add the softened bread to the meat mixture. Add the cooled mushroom and onion mixture, along with the Cognac, if using.
Step 6: Season with salt and pepper, keeping in mind that sausage is often already well seasoned. Gently combine the ingredients until evenly incorporated. Avoid overmixing, as this can make the patties dense.
Step 7: Cover and refrigerate for 10 to 15 minutes. This will help the mixture firm up and make shaping the patties much easier.
Step 8: Using your hands, shape the mixture into evenly sized patties. If using a breadcrumb coating, gently coat each patty and place it on a parchment lined tray.
Step 9: Heat a little olive oil in a large skillet over medium heat. Cook the patties in batches, turning carefully, until golden brown on both sides and the centers reach an internal temperature of 165°F. Adjust the heat as necessary to prevent the outsides from browning too quickly.
Step 10: Transfer the patties to a serving platter and serve warm with your favorite vegetables or roasted potatoes.
Giangi’s Pro Tips
Do not overmix the meat. Combine everything gently, just until the ingredients come together. The less you work the meat, the more tender your boulettes will be.
Be careful with the seasoning. Sausage already contains salt and spices. Before adding more, cook a small spoonful of the mixture in a skillet and taste it. You can always add more seasoning, but you cannot take it away!
Let the mushrooms cool. Adding very hot vegetables directly to the meat and egg mixture is not ideal. Give them a few minutes to cool before combining everything.
A little refrigeration works wonders. Ten to fifteen minutes in the refrigerator will make the mixture easier to handle and shape.
Keep the patties the same size. This helps them cook evenly. Nobody wants one overcooked patty while the others are still waiting their turn.
Watch your heat. A beautiful golden crust is wonderful, but you also want the inside fully cooked. Medium heat and a meat thermometer are your best friends.
Giangi’s Note: I love using sausage with ground turkey because it gives the meat so much flavor without requiring a long list of seasonings. It is a little trick that makes all the difference.
What to Serve With Turkey Sausage Boulettes
In our house, a simple meal of meat, potatoes, and a green salad is always welcome. These delicious boulettes are no exception.
My roasted rosemary potatoes are a family favorite, with their crispy golden edges and soft centers.
For something a little different, try my smashed potatoes. They are wonderfully crispy and perfect alongside these juicy patties.
If you prefer something creamy, my buttermilk mashed potatoes are a delicious choice.
For an extra-comforting dinner, serve these tender turkey boulettes with my rich, creamy mushroom gravy. The earthy shiitake mushrooms and delicate fresh herbs complement the savory turkey and sausage beautifully.
Add a fresh green salad, and dinner is ready!
Storing and Reheating
Refrigerator: Store leftover cooked boulettes in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Once completely cooled, freeze the cooked patties in a freezer safe container for up to 3 months for best quality.
Reheating: Place the patties in a covered skillet over low heat with a splash of chicken broth. Warm gently until heated through to 165°F. This helps keep them moist without drying out the meat.
Turkey Sausage Boulettes FAQs
What are boulettes?
Boulettes is the French word for small balls, and in cooking, it commonly refers to meatballs. For this recipe, I shape the mixture into patties instead of traditional round meatballs.
Can I make turkey sausage boulettes ahead of time?
Absolutely! Prepare the mixture, cover it well, and refrigerate it for up to 24 hours. Shape and cook the patties when you are ready for dinner.
Can I use Italian sausage?
Yes! Mild Italian sausage is a wonderful option. It adds lovely flavor to the turkey without overpowering the mushrooms and herbs.
Can I make these boulettes without Cognac?
Of course. Simply leave it out. The sausage, mushrooms, and Parmesan already provide plenty of flavor.
Can I turn this recipe into a meatloaf?
Yes! Instead of shaping individual patties, place the mixture in a loaf pan or shape it into a loaf on a baking sheet. Bake until the center reaches 165°F. The baking time will depend on the size and shape of the loaf.
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Turkey Sausage Boulettes – or patties
Ingredients
- 2 slices bread, cut into pieces
- ¾ cup whole milk
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 4 mushrooms, cleaned, stemmed and sliced
- 1 pound ground turkey
- 1 pound sausage meat
- 1 eggs
- 3 tablespoons flat-leaf parsley, finely chopped
- 3 tablespoons parmesan cheese
- 1 teaspoon dry sage
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon Cognac
Instructions
- Soak the bread in the milk.
- In a large skillet over medium high heat warm the oil. Add the onion and cook stirring for about 3 minutes. 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.
- Add the egg, parmesan cheese, sage, squeeze the milk out of the bread and add the bread to the meat mixture.
- Add the onion mixture and mix well. Season with salt and pepper. Mix everything together until the bread is well worked in and the vegetables are evenly distributed.
- Place in the refrigerator for 10 minutes to solidify.
- With your hands form individual meat “boulettes” or patties. 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, sauté the meat until golden brown and no juices are running out when slightly pressed down.
- Remove from the pan and place on paper towel before serving.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Pork, Poultry, Sunday Night Dinner
- Cuisine: American
Did you make this?
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Giangi Townsend
A fun family dinner that is perfect any time of the week.