Explore this recipe for turkey melons stuffed with mushrooms and sausage meat\u2014a delicious and budget-friendly dish that’s sure to impress your guests without breaking the bank.<\/p>\n
– Serves 4<\/p>\n
– 4 turkey fillets
\n– 4 Paris mushrooms
\n– 150 grams of sausage meat
\n– 4 Jerusalem artichokes
\n– 1 shallot
\n– 2 cloves of garlic
\n– 50 grams of butter
\n– 2 tablespoons of olive oil
\n– 1 sprig of thyme
\n– A pinch of salt
\n– A pinch of pepper<\/p>\n
– **Total Time:** 15 minutes
\n– **Prep Time:** 15 minutes
\n– **Cook Time:** 0 minutes<\/p>\n
Peel the garlic and shallot, and clean the Paris mushrooms. Chop the shallot and mushrooms into small cubes (duxelles).<\/p>\n
Heat half the butter and a tablespoon of olive oil in a pan. Add the duxelles and cook until they start to color. Season with salt and pepper. Set aside.<\/p>\n
Wash the Jerusalem artichokes and cut them into quarters or sixths, depending on their size.<\/p>\n
Wrap each turkey fillet in plastic wrap, then flatten and tenderize the meat using a rolling pin or the bottom of a saucepan.<\/p>\n
In a mixing bowl, combine the sausage meat with the mushroom duxelles.<\/p>\n
Place a tablespoon of the stuffing mixture in the center of each fillet. Close the meat around the stuffing, and using the plastic wrap, form into spheres.<\/p>\n
Cut pieces of kitchen twine and lay them out in a cross pattern. Place a turkey melon (minus the plastic wrap) at the center, wrap with bacon (optional), and tie the twine to form the sections of the melon. Set aside.<\/p>\n
In the same pan used for the duxelles, add the remaining butter and brown the stuffed turkey melons on all sides. Season with salt and pepper. Remove the melons from the pan and in the same pan, add the remaining oil and saut\u00e9 the Jerusalem artichoke pieces with the crushed garlic cloves until golden. Once browned, return the turkey melons to the pan, add water to cover, and throw in the thyme. Cover and let simmer on low heat for 40 minutes.<\/p>\n
Keep an eye on the liquid; it should reduce but not run out. If necessary, add more water during cooking. Check the doneness of the Jerusalem artichokes by piercing them with a knife blade, which should enter easily.<\/p>\n
Serve the stuffed turkey melons on a serving platter surrounded by the Jerusalem artichoke pieces, or plate directly for serving.<\/p>\n\n\n