Ragoût de boulettes et de pattes de cochon – Or so it will have you believe…

The Healthy Foodie

Ready in: 45 minutes
Servings: 20


  • 1 tsp black pepper
    Spices and Seasonings
  • 1½ cup buttermilk
    Milk, Eggs, Other Dairy
  • 200g chestnuts, roasted and peeled, slightly crushed
  • 2 tsp cinnamon
    Spices and Seasonings
  • 1 tbsp dried coriander seeds, crushed
    Spices and Seasonings
  • 1 cup unsweetened dried cranberries (I used homemade, if you can't find unsweetened use naturally sweetened dried cranberries)
  • 1 tbsp dried savory
    Spices and Seasonings
  • ½ cup fresh parsley
    Produce;Spices and Seasonings
  • 1 tsp ginger
  • 3 tsp ground cinnamon
    Spices and Seasonings
  • 1 tsp ground clove
    Spices and Seasonings
  • 1 tsp ground ginger
    Spices and Seasonings
  • 2 tbsp dried mustard
  • 1 tsp nutmeg
    Spices and Seasonings
  • 1 tsp freshly ground nutmeg
    Spices and Seasonings
  • 1 small onion, coarsely chopped
  • 1 small onion, finely chopped
  • Zest of 1 orange
  • 1 tsp freshly cracked black pepper
    Spices and Seasonings
  • 1 tsp Himalayan or fine sea salt
    Spices and Seasonings
  • 2 whole turkey legs, skinless (mine weighed around 1350g total)
  • 1300g turkey breast meat, ground (2 medium breasts, bones and skinless)
  • About 6-8 cups water
  • 200g whole wheat bread
  • 1½ cup whole wheat flour – sifted and toasted


  • Coat a large, heavy skillet generously with cooking spray or olive oil and heat over very high heat.While this is happening, mix all the spices together in a large plate. Dredge the chicken legs in that spice mixture making sure that all sides are well coated.
  • Add the legs to the hot pan and sear them nice and good on both sides, until a nice crust forms, about 3-4 minutes per side.
  • Transfer the legs to a large stock pot, cover with water and add the leftover spices that didnt get used to coat the turkey legs, plus the onion, savory and coriander.Bring that to a boil then lower heat, cover partly and simmer until meat falls loose from the bones, about 2 to 3 hours.
  • Remove the legs from their cooking liquid (but do not discard it) and allow them to cool for a while, until you can safely handle them and remove all the meat from the bones. Discard bones; set meat aside. Return cooking liquid to the stock pot (you might want to strain it first).
  • Add an extra 4 cups of liquid and bring it to the boil, then lower heat to keep in on a slow simmer.
  • Cut the bread into small cubes and place it into a large mixing bowl.
  • Add buttermilk and mix really well to coat evenly.
  • Let the bread soak until the buttermilk is pretty much completely absorbed. Meanwhile, cut the turkey breast into small cubes and grind it in 2-3 batches in your food processor, on pulse, until it has the consistency of ground meat.
  • Transfer to a large mixing bowl and add spices, onion, soaked bread, chestnuts, cranberries, orange zest and parsley and mix well with clean hands. Form into approximately 70 meat balls (roughly the size of a ping pong ball).
  • Heat a large non-stick skillet over medium high heat and sear the meatballs (you will have to do that in several batches) until nice and golden all around, then transfer the balls to the stock pot thats holding the turkey leg cooking liquid.
  • Add water if necessary and adjust seasoning. Cook the meatballs for at least one hour on a slow simmer.
  • Add the reserved turkey leg meat and simmer for another 15 minutes. Meanwhile, sift the flour to remove the bran (unless you dont mind having bran in your sauce, I prefer mine to be smooth) and toast the flour over medium high heat in a dry skillet, constantly whisking until the flour takes a nice hazelnut brown color and starts to smell really good. Turn off the heat and very slowly add a few ladles of the broth to the flour and whisk until smooth. Be careful as the flour might sort of explode, so proceed very slowly.
  • Add a few more ladles and again, whisk until smooth. Continue adding broth until you end up with a very thick sauce.
  • Transfer that sauce back to the stock pot and very carefully mix it in with the rest of the stew. Simmer for another 5-10 minutes just to finish cooking the flour and serve. This will keep in the fridge for up to 5 days, and can be frozen for several weeks. Just make sure you reheat it over very low heat and add a little bit of water to help loosen it up, as it will get very thick when cold.


  • Calories: 268.89  cal  (13.44%)
  • Fat: 7.34  g  (11.3%)
  • Saturated Fat: 2.26  g  (14.13%)
  • Carbohydrates: 18.69  g  (6.23%)
  • Sugar: 2.13  g  (2.36%)
  • Cholesterol: 93.62  mg  (31.21%)
  • Sodium: 324.99  mg  (14.13%)
  • Protein: 31.51  g  (63.02%)
  • Selenium: 43.54  µg  (62.2%)
  • Manganese: 0.93  mg  (46.47%)
  • Vitamin B3: 8.39  mg  (41.95%)
  • Vitamin B6: 0.78  mg  (38.75%)
  • Phosphorus: 322.9  mg  (32.29%)
  • Zinc: 3.92  mg  (26.12%)
  • Vitamin K: 26.59  µg  (25.33%)
  • Vitamin B2: 0.34  mg  (20.23%)
  • Vitamin B12: 1.15  µg  (19.22%)
  • Magnesium: 63.77  mg  (15.94%)
  • Vitamin B5: 1.57  mg  (15.69%)
  • Iron: 2.77  mg  (15.41%)
  • Copper: 0.3  mg  (15.14%)
  • Potassium: 508.35  mg  (14.52%)
  • Vitamin B1: 0.2  mg  (13.45%)
  • Fiber: 2.85  g  (11.41%)
  • Vitamin C: 8.24  mg  (9.98%)
  • Calcium: 78.31  mg  (7.83%)
  • Folate: 31.22  µg  (7.8%)
  • Vitamin A: 202.74  IU  (4.05%)
  • Vitamin D: 0.36  µg  (2.43%)
  • Vitamin E: 0.3  mg  (1.97%)

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