Turkey Boudin Balls

Turkey boudin balls

The Spruce Eats / Diana Chistruga

  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
603 Calories
10g Fat
93g Carbs
33g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 603
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 12%
Cholesterol 150mg 50%
Sodium 2279mg 99%
Total Carbohydrate 93g 34%
Dietary Fiber 5g 17%
Protein 33g
Calcium 164mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These seasoned boudin balls are made with leftover turkey and rice. Like many Cajun dishes, the recipe looks long because there are a lot of ingredients. It's really a one-step process of simmering everything together in a pot, then forming the mixture into balls and frying them. 

I freeze some of these to have as hors d'oeuvres for the Christmas holidays. Cool after frying and put into a freezer container or bag.


  • 2 pounds cooked turkey (coarsely chopped)
  • 4 cups water
  • 1/2 cup onion (chopped) 
  • 1/2 cup celery (chopped)
  • 1/4 cup green bell pepper (chopped)
  • 2 cloves garlic (minced)
  • 4 teaspoons salt (divided)
  • 2 teaspoons black pepper (divided)
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup fresh parsley (chopped)
  • 1/2 cup green onions (chopped)
  • 3 cups cooked rice (or 1 cup raw)
  • 3/4 cup all-purpose flour
  • 3 eggs (beaten)
  • 1 1/2 cups plain dried bread crumbs
  • 3 cups oil for frying (1/2-inch depth in a 10-inch skillet)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Turkey boudin balls
    The Spruce Eats / Diana Chistruga
  2. Place the turkey, water, onion, celery, bell pepper, garlic, 2 teaspoons of the salt, 1 teaspoon of the black pepper, and the cayenne in a medium saucepan. Bring to a boil, reduce the heat, and gently boil, uncovered, for 45 minutes.

    Turkey and onion
    The Spruce Eats / Diana Chistruga
  3. Drain, reserving the liquid. Place the meat and cooked vegetables, fresh parsley, and green onions in a food processor and pulse about 20 times until well mixed but not pureed. Transfer to a large bowl.

    The Spruce Eats / Diana Chistruga
  4. Add rice to the mixture and gently stir to combine, adding the reserved broth 1 tablespoon at a time, until the mixture can be formed into balls and will hold its shape. Taste, and add more seasoning if necessary.

    Add rice
    The Spruce Eats / Diana Chistruga
  5. Using about 2 tablespoons turkey mixture for each one, shape into balls. These may also be formed into mini balls the size of large marbles to have as hors d'oeuvres. Use about 2 teaspoons turkey mixture for each mini ball. The frying time will be 1 to 2 minutes for these smaller balls.

    Shape into balls
    The Spruce Eats / Diana Chistruga
  6. Place flour, eggs, and bread crumbs mixed with the remaining salt and pepper in three separate dishes. Roll the balls in the flour, then the beaten egg, and then in the breadcrumbs. 

    Flour and egg
    The Spruce Eats / Diana Chistruga
  7. Heat the oil to 375 F in a large saucepan. When the oil is hot add the balls, 5 or 6 at a time, adjusting the heat up or down as necessary to maintain a temperature of about 375 F.

    Heat oil
    The Spruce Eats / Diana Chistruga
  8. Transfer the balls to paper towels as you remove them from the oil; they will take 2 to 3 minutes to fry.

    Transfer balls to paper towels
    The Spruce Eats / Diana Chistruga
  9. Serve and enjoy!

    The Spruce Eats / Diana Chistruga