Pudding with meat and crispy coating

For a while now, I've been changing chicken from the family menu to turkey. So I made some recipes that I have made so far with chicken in the version with turkey meat. The other day I made a soup with meat and vegetables, but as the turkey leg is too big for how much soup my family eats, I used some of it in this recipe.

Pudding with meat and crispy coating


  • 300 g turkey pulp
  • mustard seeds
  • peppercorns
  • coriander seeds
  • 200 g mozzarella
  • 50 g cheese
  • 150 g Almette
  • 100 g sour cream
  • 1 or
  • salt and pepper
  • herbs of Provence
  • hot pepper flakes
  • garlic
  • green basil
  • 2-3 handfuls of cornflakes

Method of preparation:

Put the meat in a saucepan and cover with water. Add the mustard seeds, pepper and coriander, then boil. Boil until the meat is soft enough. Remove to a plate, leave to cool and cut into cubes.

In a bowl, mix the mozzarella and cheese on a large-mesh grater. Add cream cheese, sour cream and egg and mix. Flavor with salt, pepper, hot pepper flakes, garlic, some Provence herbs and basil leaves. At the end we incorporate the pieces of meat.

Pour the composition into a heat-resistant dish greased with oil and cover with a generous layer of cornflakes. Put the dish in the oven for about 40-45 minutes, until it starts to brown slightly.

"Mom, he was very good. Thank you for the meal!" 🙂

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