Seared Turkey Balls in Duck Fat

Ingredients:

• 1 lb ground turkey
• 1/2 lb Italian sausage (casings removed)
• 1/2 cup grated Parmigiano Romano
• 1 large egg
• 1/4 cup heavy whipping cream (HWC)
• 2 tbsp powdered bone broth
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
• 2 cloves garlic, minced
• 1 tsp fresh thyme, finely chopped (or 1/2 tsp dried)
• Duck fat (for searing)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Turkey Ball Mixture: In a large mixing bowl, combine the ground turkey, Italian sausage, Parmigiano Romano, egg, heavy whipping cream, and powdered bone broth. Add the salt, pepper, sage, garlic, and thyme. Mix everything thoroughly using your hands or a spoon until well combined.
3. Shape the Turkey Balls: With your hands, take portions of the mixture and shape them into 1.5-2 inch balls. Place them on a plate or tray and set aside.
4. Sear in Duck Fat: In a large skillet, heat about 2-3 tablespoons of duck fat over medium-high heat. Once the fat is hot, add the turkey balls, cooking in batches if necessary to avoid overcrowding the pan. Sear the turkey balls for 2-3 minutes on each side, until they are golden brown.
5. Finish in the Oven: Once the turkey balls are seared, transfer them to a baking sheet and place them in the preheated oven. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
6. Serve: Remove the turkey balls from the oven and let them rest for a few minutes before serving.

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These turkey balls are rich, flavorful, and juicy from the combination of turkey and Italian sausage, enhanced with the umami of Parmigiano and the herbaceous flavors of sage and thyme. The duck fat gives them an extra layer of flavor that will be a hit at your Thanksgiving dinner. Enjoy!